Grilled Black Bass With Ragu Of Tuscan White Beans Tomatoes Artichokes Recipes

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PAN SEARED SEABASS WITH WHITE BEAN RAGOUT, BRAISED ESCAROLE AND TOMATO VINAIGRETTE



Pan Seared Seabass with White Bean Ragout, Braised Escarole and Tomato Vinaigrette image

Provided by Food Network

Categories     main-dish

Time P1DT2h20m

Yield Yield: 4 servings

Number Of Ingredients 28

1 pound dry cannellini beans, soaked in water overnight
2 ounces pancetta, cut into big pieces
5 1/2 cups water
1/4 cup extra virgin olive oil
1/4 cup chopped garlic
2 stalks celery, cut into 1/4-inch dice
1 pound carrots, cut into 1/4-inch dice
1 red onion, cut into 1/4-inch dice
3 tablespoons tomato paste
12 ounces spinach, stems removed
2 cups chicken stock
1 tablespoon kosher salt
1 tablespoon black pepper
1 pint cherry tomatoes, quarter
1/4 cup sun-dried tomato, blanched
6 basil leaves, chiffonade
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 lemon, juiced
1 tablespoon kosher salt
1 teaspoon black pepper
1 pint ripe cherry tomatoes, quartered
4 (8-ounce) fillets of seabass, scaled, skin on
2 tablespoons extra virgin olive oil, divided
Kosher salt and white pepper
2 tablespoons extra virgin olive oil
2 heads escarole, trim outer leaves, quartered
1 teaspoon kosher salt

Steps:

  • Discard the water from the soaked beans.
  • In a large saucepot, render the pancetta. Add the beans and 5 cups of water. Simmer for 45 minutes. Strain the beans, reserve the liquid and discard the pancetta. Set aside.
  • In the same pot, heat the olive oil. Saute all the vegetables until the onions are transparent.
  • In a small bowl, dilute the tomato paste in the remaining 1/2 cup of water. Add to the vegetables. Add the spinach, the reserved bean liquid and chicken stock. Bring to a boil, then lower to a simmer. Add the beans, season with salt and pepper. Reduce by 1/4. Reserve.
  • Prepare the Cherry Tomato Vinaigrette. In a bowl, combine all the ingredients and toss gently. Reserve.
  • Preheat the oven to 400 degrees F. Brush the fish fillets with 1 tablespoon of olive oil. Season with salt and pepper. Place a medium saute pan over high heat. Add the remaining 1 tablespoon of olive oil and saute the fish, skin side down for 2 minutes. Transfer to the oven and bake until done, about 5 to 6 minutes. Do not turn the fish to ensure a crispy skin.
  • Prepare the escarole. In a large saute pan, over medium heat, add the olive oil. Saute the escarole until wilted. Season with salt.
  • Meanwhile, lay out 4 large soup plates and ladle 6 ounces of the white bean ragout on each plate. Lay 2 spears of escarole cross-wise. With a metal spatula, carefully place a fillet, skin side up, on top of the escarole. Spoon tomato vinaigrette across the fillet. Serve immediately.

15 MINUTE TUSCAN BEANS WITH ARTICHOKES AND SPINACH



15 minute Tuscan beans with artichokes and spinach image

These Tuscan beans are not only packed with tasty Italian flavours, the recipe is also so easy to adapt - and it can be on the table in just 15 minutes!

Provided by Becca Heyes

Categories     Main meals

Time 15m

Number Of Ingredients 10

Few cubes of frozen spinach ((or 1 handful of fresh spinach, chopped))
1 tbsp oil
1 small red onion, (sliced or diced)
2 cloves garlic, (minced)
2 x 400g tins cannellini beans (drained (480g, or ~ 2 1/2 cups, in total when drained))
~ 10 pieces marinated artichoke hearts, (cut into bitesize pieces)
~ 10 pieces marinated sun-dried tomato, (cut into bitesize pieces)
Salt
Black pepper
Lemon juice, to serve (optional)

Steps:

  • If using frozen spinach, defrost it in a bowl in the microwave.
  • Heat a dash of oil in a large frying pan, and add the red onion, garlic and spinach. Cook for a few minutes over a medium heat, then add the drained tins of cannellini beans. Cook for a further 5 minutes, stirring regularly.
  • Next, add the the artichokes and sun-dried tomatoes, and mix to combine.
  • Heat through, then season to taste and serve with a squeeze of lemon juice if desired.

Nutrition Facts : ServingSize 1 portion, Calories 406 kcal, Carbohydrate 51.6 g, Protein 20.4 g, Fat 13.6 g, SaturatedFat 1.7 g, Sodium 462 mg, Fiber 17.4 g, Sugar 3.9 g

SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE



Sauteed Black Sea Bass With Capers and Herb-Butter Sauce image

Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 8

4 skin-on black-sea-bass fillets (about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Instant flour, such as Wondra, for sprinkling
1 tablespoon extra-virgin olive oil
1/3 cup dry vermouth
1 tablespoon capers, drained and rinsed
3 tablespoons unsalted butter
1/4 cup lightly packed chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

Steps:

  • Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
  • Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
  • Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

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