October 12, 2020

Angelo's Warm Sea Bass Salad

Serves 6

6 tablespoons olive oil

1 & 1/4 pounds sea bass fillet, skinned, bones, and thinly sliced

1 cup dry white wine

1 garlic clove, thinly sliced

1/4 pound kalamata olives

1/2 cup thinly sliced celery

1/2 cup thinly sliced red bell pepper

1 tomato, diced

5 basil leaves, minced

Salt and black ground pepper to taste

3 cups mesclun or mixed baby greens as arugula and red leaf

Olive oil for garnish

Wash and chill salad greens before sautéing teh sea bass.

Heat 3 tablespoons of olive oil in a non-stick skillet over medium heat until crackling. Quickly sauté the fish slices on both sides until golden, about 1 minute. Do not overcook. Remove fish from the pan, discard the oil, and put the fish back in the pan. Add the remaining olive oil, wine, garlic, olives, celery, bell pepper, tomato and basil. Add salt and pepper. Simmer until the wine is reduced to half.

To serve, arrange the mixed greens in the center of 6 plates and place sea bass on a top. Spoon the warm sauce and vegetables over the greens and fish and drizzle a little olive oil over each salad.

Recipe from "Master Chefs Cook Kosher" by Judy Zeidler and it was created by Angelo Auriana, chef from Bergamo (Italy), who works in Southern California. 

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