Seared Black Sea Bass with Bitter Greens, Fennel, Grapefruit and Feta Salad Recipe

Name: Seared Black Sea Bass with Bitter Greens, Fennel, Grapefruit and Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra-virgin olive oil; Two 6-ounce black sea bass fillets; Kosher salt; 2 to 3 cups bitter greens (1/2 head radicchio, chiffonade and 1 endive, sliced); 1/2 cup diced fennel; 1/4 small red onion, thinly sliced; 1/4 ruby red grapefruit, juiced; 2 tablespoons pitted gaeta or kalamata olives, slivered; 1 ruby red grapefruit, supremed; 1/3 cup crumbled feta cheese

Servings: persons

Extra-virgin olive oil
Two 6-ounce black sea bass fillets
Kosher salt
2 to 3 cups bitter greens (1/2 head radicchio, chiffonade and 1 endive, sliced)
1/2 cup diced fennel
1/4 small red onion, thinly sliced
1/4 ruby red grapefruit, juiced
2 tablespoons pitted gaeta or kalamata olives, slivered
1 ruby red grapefruit, supremed
1/3 cup crumbled feta cheese

1
Coat a large saute pan with olive oil and bring to a high heat.
2
Coat the bottom of another smaller saute pan with olive oil.
3
Sprinkle the fish with salt on both sides.
4
When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan, skin-side down.
5
Do not crowd the pan, you may have to work in batches.
6
After you put the fish in the pan, place the other small saute pan directly on top of the fish fillets.
7
This applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin.
8
Cook the fish for 3 to 4 minutes, and then remove the top pan.
9
Shake the pan a little to unstick the fish.
10
Use a fish spatula to flip the fish fillets, and cook for 2 more minutes on the other side.
11
Remove from the pan and serve, or keep warm until the remaining fish is cooked.
12
In a large mixing bowl, dress the greens, fennel and red onions with olive oil and the grapefruit juice.
13
Season with salt.
14
Toss in the olive slivers and grapefruit supremes.
15
Divide the salad between 2 serving plates and sprinkle with the feta.
16
Lean a fish fillet on each salad.
17
Serve immediately.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Extra-virgin olive oil, Two 6-ounce black sea bass fillets, Kosher salt, 2 to 3 cups bitter greens (1/2 head radicchio, chiffonade and 1 endive, sliced), and more.

Yes, Seared Black Sea Bass with Bitter Greens, Fennel, Grapefruit and Feta Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Black Sea Bass with Bitter Greens, Fennel, Grapefruit and Feta Salad

How did you like this recipe?

Frequently Asked Questions