Seabass Cileno All’escarola Recipe
Caramelized Chilean Sea Bass fillet over wilted Escarole lettuce, pine nuts, golden raisins, and finished with a touch of Vin Cotto and E.V. olive oil
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 Escarole
Wash the escarole thoroughly and chop it into bite-sized pieces.
- 2
Sauté the Escarole
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the escarole and sauté until wilted, about 5-7 minutes. Stir in the pine nuts and golden raisins, cooking for an additional 2-3 minutes. Season with salt and black pepper to taste. Remove from heat and set aside.
- 3
Sear the Sea Bass
In another skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season the sea bass fillets with salt and black pepper. Once the oil is hot, add the fillets and sear for about 4-5 minutes on each side, or until the fish is cooked through and has a golden crust.
- 4
Finish with Vin Cotto
Reduce the heat to low and drizzle the Vin Cotto over the sea bass. Allow it to glaze the fish for about 1 minute.
- 5
Serve
Plate the wilted escarole mixture first, then top with the caramelized sea bass. Drizzle with additional olive oil if desired and serve immediately.
