Striped Bass with Swiss Chard, Chestnuts, and Pomegranate Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The warm vinaigrette is a pan sauce that comes together in minutes. Ingredients:
7 tablespoons olive oil, divided |
4 5-ounce striped bass fillets |
2 cups (packed) thinly sliced swiss chard |
1 cup peeled roasted chestnuts*, or jarred chestnuts, chopped |
1/3 cup dry white wine |
1/3 cup bottled clam juice |
3 tablespoons pomegranate molasses |
1 tablespoon sherry wine vinegar |
1 teaspoon dijon mustard |
1 large shallot, minced |
Directions:
1. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle both sides of fish fillets with salt and pepper; add to skillet and cook until golden, about 3 minutes per side. Transfer fish to platter; tent with foil to keep warm. Add chard, chestnuts, wine, and clam juice to skillet; cook until chard is just wilted, about 3 minutes. Using slotted spoon, place chard mixture atop fish; tent with foil. Boil juices in skillet to reduce slightly, about 3 minutes. Remove skillet from heat; add pomegranate molasses, vinegar, mustard, and shallot. Slowly whisk in remaining 4 tablespoons oil. Season vinaigrette with salt and pepper. Spoon over fish and serve.
2. *To prepare fresh chestnuts, start with heavy, glossy nuts with firm, smooth shells. Cut a small cross on one side of each shell to let steam escape as the nuts roast and to make them easier to peel afterward. Place chestnuts in a shallow roasting pan; sprinkle with water. Roast in 400°F oven for 25 to 20 minutes. Wrap hot chestnuts in towl and squeeze to crush the shells. Keep nuts wrapped for 5 minutes before removing the hard outer shell and the brown skin inside, being wary of burning your fingers. One pound of fresh chestnuts equals about two cups when shelled.
3. **Available at some supermarkets and Middle Eastern markets, and by mail from Adriana's Caravan ( ).
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