Black Bass with Warm Rosemary-Olive Vinaigrette

By LRay

Bon Appetit, February 2014, page 40.

Nutritional Information
Calories (kcal) 230 Fat (g) 11 Saturated Fat (g) 2 Cholesterol (mg) 60 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 27 Sodium (mg) 290

Ingredients

• 2 tablespoons olive oil
• 4 4–5-oz. black bass fillets, skin lightly scored
• Kosher salt and freshly ground black pepper
• 2 cloves garlic thinly sliced
• 3 tablespoons black oil-cured olives, pitted, coarsely chopped
• 1 tablespoon fresh rosemary leaves
• 1/2 cup fresh orange juice
• 1 small or 1/2 medium head radicchio, leaves torn into 1 1/2” pieces (about 3 cups)
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Details

Servings 4
Cooking time 15mins
Adapted from bonappetit.com

Preparation

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook, skin side down, until skin is golden brown and crisp, about 5 minutes. Turn fish and add garlic, olives, and rosemary to skillet. Cook, stirring garlic, olives, and rosemary occasionally, until fish is opaque throughout, about 3 minutes.

Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top.