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Sauteed Sea Bass with Grapes and Pistachios This is a variation on sole Veronique. You can substitute any relatively mild fish. Makes 2 servings. |
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Ingredients: 1 tablespoon clarified butter or whole butter 2 tablespoons flour Kosher salt and freshly ground black pepper to taste Two 5-ounce fillets of sea bass 2 tablespoons shelled pistachios 1/3 to 1/2 dry vermouth or dry white wine 1/2 cup seedless green and red grapes halved | |
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Instructions: 1. Put butter in a skillet over medium-high heat. 2. Combine flour, salt, and pepper. Dredge fillets in flour mixture, shake off excess, and add to the skillet. Cook fish 3 minutes on one side. Turn gently with a wide spatula and cook about 2 minutes on the other side or until fillets spring back when pressed with a finger. 3. Remove fillets to a warm platter, skin side down. Add pistachios to skillet and cook 1 minute, shaking the pan. Add wine and grapes. Scrape up any bits on the bottom of the pan with a wooden spoon. Reduce just until sauce thickens, a few minutes. Pour sauce over fish fillets. |
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