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Recipes
| Crispy-Skin Sea Bass With Arugula, Frisée and Hazelnut Vinaigrette |
| Chef |
Todd Gray |
| Restaurant/Operation |
Equinox, Washington, D.C. |
| Menupart |
Fish and Seafood, Salads |
| Daypart |
Lunch, Dinner |
| Yield: 6 servings |
| Whole-grain mustard |
1 Tbsp. |
| Extra-virgin olive oil |
1 oz. |
| Salt and pepper, divided use |
2 tsp. |
| Sea bass fillets, skin on |
6 |
| Italian hazelnuts, toasted, chopped |
1 cup |
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1. For vinaigrette, combine vinegar and mustard in nonreactive bowl. Slowly drizzle in hazelnut and olive oils and whisk. Season with 1 tsp. salt and pepper; set aside.
2. Season sea bass with flour and remaining salt and pepper. Heat medium sauté pan; add grapeseed oil. Sauté fish skin-side-down for 3 minutes; turn and cook 2 minutes. Remove from pan; keep warm.
3. Toss frisée and arugula with 3/4 (or to taste) of vinaigrette. Divide among 6 warm plates, mounding greens in center. Drizzle remaining vinaigrette on plates. Top salad with fillet; garnish with chopped toasted hazelnuts.
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