Pan Seared Stripe Bass with Grape Tomato Balsamic Sauté

First add 2 tbs of Olive Oil to a medium hot nonstick pan and wait to heat. Then, season 2 6oz filets of Stripe Bass (as fresh as you can get) with Kosher Salt and add to hot pan. Brown for 3-4 min and then flip and brown other side, another 3-4 min or until center is opaque and outside is golden. Carefully remove from pan and let rest.

Then brown 1 oz of diced pancetta in the hot pan for 1 min. Add 1/4 of diced yellow onion, 1 large garlic clove finely diced, a pinch of red pepper flakes, 1 tsp of balsamic vinegar and 1 cup of cherry or grape tomatoes (quartered). Cook for 5 min until flavors blend. Check seasoning and plate.

First place a small bunch of arugula in the center of a plate. Top with fish and then finish with tomato topping.

Serves 2.

If you didn’t catch Stripe Bass or know anyone who is did who is nice enough to give you some, you can substitute any other hearty white fish (swordfish, etc.)


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