Seabass Cileno Recipe

Inspired by Osteria 177

Time30m

Serves4

(Caramelized Chilean seabass over welted Escarole, toasted pine nuts, golden raisin, Vin Cotto)

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.

1
Prepare the Ingredients
Start by seasoning the Chilean seabass fillets with salt and black pepper on both sides.
2
Toast the Pine Nuts
In a dry skillet over medium heat, toast the pine nuts until they are golden brown, stirring frequently. Remove from the skillet and set aside.
3
Caramelize the Seabass
In the same skillet, add olive oil. Once hot, add the seabass fillets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.
4
Wilt the Escarole
In the same skillet, add the chopped escarole and sauté for 2-3 minutes until wilted. Add the golden raisins and toss to combine.
5
Plate the Dish
On each plate, create a bed of wilted escarole with raisins, place the caramelized seabass on top, drizzle with Vin Cotto, and sprinkle with toasted pine nuts.
6
Serve
Serve immediately and enjoy your Seabass Cileno!