Pan-Seared Sea Bass with Beet Sauce and Beet Greens
| 1 | lb. beets with greens (about 3 medium) | 1 | C. water (or stock) |
| 4 | sea bass fillets (about 1/2 lb each) | 1 | Tbs. balsamic vinegar |
| 1 | tsp. minced, peeled fresh ginger | 3 | Tbs. unsalted butter |
| 1-1/2 | Tbs. soy sauce or tamari | 1 | tsp. ground coriander |
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Preheat oven to 450 degrees F. Trim beets, leaving about 1 inch of stems
attached, and reserve greens with stems. Wrap beets tightly in foil and
roast in a baking pan in middle of oven until tender, about 1 hour.
Unwrap beets carefully. When beets are cool enough to handle, slip off
skins and stems. In a blender or food processor, puree beets with
water, soy sauce, vinegar, and salt and pepper (to taste) until smooth.
Transfer sauce to a small saucepan and keep warm, covered. Cut greens
into 1/2-inch-wide slices and chop stems. In a 12-inch nonstick skillet
heat 1-1/2 Tbs butter over moderate heat until foam subsides and cook
ginger,
stirring, 30 seconds. Add greens and cook, stirring occasionally, until
tender, about 10 minutes. Season greens with salt and pepper and keep
warm, covered. Pat sea bass fillets dry. Sprinkle fillets with
coriander and season with salt and pepper. In a large nonstick skillet
heat
remaining 1-1/2 tablespoons butter over moderately high heat until foam
subsides and saute fillets, skin sides down, pressing gently with a
spatula if fillets curl, until skin is golden, about 3 minutes. Turn
fish over and saute about 2 minutes more, or until just cooked through.
Serve sea bass with beet greens and sauce.
Serves 4.
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