Restaurants›Osteria 177›Chilean Seabass Caramelizzato Con Escarola, Arancia E Pinoli Recipe

Chilean Seabass Caramelizzato Con Escarola, Arancia E Pinoli Recipe

Inspired by Osteria 177
Time30m
Serves4

Caramelized Chilean Sea Bass, welted Escarole lettuce, pine nuts, Orange, E.V.O.O and citrus emulsion.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Cooking Instructions

1

Prepare the Citrus Emulsion

In a small bowl, whisk together the Extra Virgin Olive Oil, honey, fresh lemon juice, salt, and black pepper until well combined. Set aside.

2

Caramelize the Chilean Sea Bass

Heat a non-stick skillet over medium-high heat. Add 2 tablespoons of Extra Virgin Olive Oil. Season the Chilean Sea Bass fillets with salt and black pepper. Place the fillets skin-side down in the pan and cook for about 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for an additional 3-4 minutes until cooked through. Remove from the skillet and set aside.

3

Sauté the Escarole

In the same skillet, add the remaining 2 tablespoons of Extra Virgin Olive Oil. Add the escarole and sauté for 2-3 minutes until wilted. Season with salt and black pepper to taste.

4

Toast the Pine Nuts

In a separate dry skillet, toast the pine nuts over medium heat for 2-3 minutes until golden and fragrant. Be careful not to burn them.

5

Plate the Dish

To serve, place the wilted escarole on a plate, top with the caramelized Chilean Sea Bass, and drizzle with the citrus emulsion. Garnish with toasted pine nuts and segments of orange.