Recipe information
Yield
4 Servings
Ingredients
7
tablespoons olive oil, divided
4
5-ounce stripped bass filets
2
cups (packed) thinly sliced Swiss chard
1
cup peeled, roasted chesnuts*, or jarred chestnuts, chopped
1
/3 cup dry white wine
1
/3 cup bottled clam juice
3
tablespoons pomegranate molasses**
1
tablespoon Sherry wine vinegar
1
teaspoon Dijon mustard
1
large shallot, minced
Need to make a substitution?
Preparation
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle both sides of fish fillets with salt and pepper; add to skillet and cook until golden, about 3 minutes per side. Transfer fish to platter; tent with foil to keep warm. Add chard, chestnuts, wine, and clam juice to skillet; cook until chard is just wilted, about 3 minutes. Using slotted spoon, place chard mixture atop fish; tent with foil. Boil juices in skillet to reduce slightly, about 3 minutes. Remove skillet from heat; add pomegranate molasses, vinegar, mustard, and shallot. Slowly whisk in remaining 4 tablespoons oil. Season vinaigrette with salt and pepper. Spoon over fish and serve.