Striped Bass with Swiss Chard, Chestnuts, and Pomegranate Vinagrette

Name: Striped Bass with Swiss Chard, Chestnuts, and Pomegranate Vinagrette
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

By Gordon Hamersley

November 30, 2004

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Recipe notes