Something a Little Different for Fish!

This is a great recipe for almost any white fleshed fish.  The addition of black olives and orange juice introduces a wonderful complexity that is easily understood~!  The slight saltiness and nuttiness of the black olives and the lighter citrus notes from the orange juice compliment the soft flavors of the bass.

Black Bass With Warm Rosemary-Olive Vinaigrette

Ingredients

Serves 4

2 tablespoons olive oil

4 4–5-oz. black bass fillets, skin lightly scored

Kosher salt and freshly ground black pepper

2 cloves garlic thinly sliced

3 tablespoons black oil-cured olives, pitted, coarsely chopped

1 tablespoon fresh rosemary leaves

1/2 cup fresh orange juice

1 small or 1/2 medium head radicchio, leaves torn into 1½” pieces (about 3 cups)

Directions

Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook, skin side down, until skin is golden brown and crisp, about 5 minutes. Turn fish and add garlic, olives, and rosemary to skillet. Cook, stirring garlic, olives, and rosemary occasionally, until fish is opaque throughout, about 3 minutes.

Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top.

For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.