Seared Black Sea Bass with Bitter Greens, Fennel, Grapefruit and Feta Salad
- Extra-virgin olive oil
- Two 6-ounce black sea bass fillets
- Kosher salt
- 2 to 3 cups bitter greens (1/2 head radicchio, chiffonade and 1 endive, sliced)
- 1/2 cup diced fennel
- 1/4 small red onion, thinly sliced
- 1/4 ruby red grapefruit, juiced
- 2 tablespoons pitted gaeta or kalamata olives, slivered
- 1 ruby red grapefruit, supremed
- 1/3 cup crumbled feta cheese
- Coat a large saute pan with olive oil and bring to a high heat.
- Coat the bottom of another smaller saute pan with olive oil.
- Sprinkle the fish with salt on both sides.
- When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan, skin-side down.
- Do not crowd the pan, you may have to work in batches.
- After you put the fish in the pan, place the other small saute pan directly on top of the fish fillets.
- This applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin.
- Cook the fish for 3 to 4 minutes, and then remove the top pan.
- Shake the pan a little to unstick the fish.
- Use a fish spatula to flip the fish fillets, and cook for 2 more minutes on the other side.
- Remove from the pan and serve, or keep warm until the remaining fish is cooked.
- In a large mixing bowl, dress the greens, fennel and red onions with olive oil and the grapefruit juice.
- Season with salt.
- Toss in the olive slivers and grapefruit supremes.
- Divide the salad between 2 serving plates and sprinkle with the feta.
- Lean a fish fillet on each salad.
- Serve immediately.
extravirgin olive oil, black sea bass, kosher salt, bitter, fennel, red onion, red grapefruit, olives, red grapefruit, feta cheese
Taken from www.foodnetwork.com/recipes/anne-burrell/seared-black-sea-bass-with-bitter-greens-fennel-grapefruit-and-feta-salad-recipe.html (may not work)