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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
Sherry vinegar 1 oz.
Whole-grain mustard 1 Tbsp.
Hazelnut oil 1 1/2 oz.
Extra-virgin olive oil 1 oz.
Salt and pepper, divided use 2 tsp.
Sea bass fillets, skin on 6
Flour 1/4 cup
Grapeseed oil 1 Tbsp.
Frisée, washed 1 bunch
Arugula, washed 1 bunch
Italian hazelnuts, toasted, chopped 1 cup
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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