Seabass Cileno Caramelizzato All’escarola/ Chilean Seabass Recipe
Caramelized Chilean seabass over wilted escarole lettuce, pinenuts, golden raisins, touch of Vin Cotto and E.V. olive oil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Escarole
Wash the escarole thoroughly and tear into bite-sized pieces. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the escarole and sauté until wilted, about 3-5 minutes. Season with salt and pepper. Remove from skillet and set aside.
- 2
- 3
Cook the Seabass
Season the Chilean seabass fillets with salt and pepper. In the skillet, add the remaining 2 tablespoons of olive oil and increase the heat to medium-high. Once hot, carefully place the seabass fillets in the skillet and cook for about 4-5 minutes on each side, or until golden and cooked through.
- 4
Add the Golden Raisins and Vin Cotto
In the last minute of cooking the seabass, add the golden raisins and Vin Cotto to the skillet. Spoon the sauce over the fish to caramelize lightly.
- 5
Serve
On a serving platter, arrange the wilted escarole, top with the caramelized seabass, and sprinkle with toasted pine nuts. Drizzle with any remaining sauce from the skillet.
