Chilean Seabass All’escarola Recipe

Time30m

Serves4

Carmelized Chilean Seabass filet over wilted Organic Escarole with Golden Raisin and Pine Nuts. Finished with E.V. Olive Oil and Lemon Juice.

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Ingredients

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1
Prepare the Escarole
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the organic escarole and sauté until wilted, about 3-4 minutes. Stir in the golden raisins and cook for an additional 2 minutes. Season with salt and pepper to taste. Remove from skillet and set aside.
2
Toast the Pine Nuts
In the same skillet, add the pine nuts and toast them over medium heat, stirring frequently until golden brown, about 2-3 minutes. Remove from heat and set aside.
3
Cook the Seabass
Season the Chilean seabass fillets with salt and black pepper. In the same skillet, add the remaining 2 tablespoons of olive oil and increase the heat to medium-high. Add the seabass fillets and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
4
Plate the Dish
Place a bed of wilted escarole on each plate, top with the caramelized seabass fillet, sprinkle the toasted pine nuts over the top, and drizzle with fresh lemon juice.