Behind the Recipes
Farm Raised Bass with Tomato Vinaigrette by Chef Scott Leibfried
Makes 1 serving
INGREDIENTS:
1 each farm raised bass fillet, with the skin on
2 oz. tomato vinaigrette
2 oz. white balsamic vinaigrette
1/2 radicchio, grilled
1/2 endive, grilled
1/2 cup arugula leaves
1 tablespoon extra virgin olive oil
1 tablespoon toasted pine nuts
PREPARATION:
1. Heat oil in pan over high heat.
2. Cut vertical slices in the skin of the fish to avoid curling, season with salt and pepper and sear the skin side first pushing down on the fillet with a fish spatula.
3. Toss the radicchio, endive and arugula with the white balsamic vinaigrette and salt.
4. Cover the bottom of the plate with the tomato vinaigrette.
5. Place the fish on top and garnish with the tossed salad.
6. Finish with extra virgin olive oil, salt and toasted pine nuts.
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