-
1
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat.
-
2
Sprinkle both sides of fish fillets with salt and pepper; add to skillet and cook until golden, about 3 minutes per side.
-
3
Transfer fish to platter; tent with foil to keep warm.
-
4
Add chard, chestnuts, wine, and clam juice to skillet; cook until chard is just wilted, about 3 minutes.
-
5
Using slotted spoon, place chard mixture atop fish; tent with foil.
-
6
Boil juices in skillet to reduce slightly, about 3 minutes.
-
7
Remove skillet from heat; add pomegranate molasses, vinegar, mustard, and shallot.
-
8
Slowly whisk in remaining 4 tablespoons oil.
-
9
Season vinaigrette with salt and pepper.
-
10
Spoon over fish and serve.
-
11
*To prepare fresh chestnuts, start with heavy, glossy nuts with firm, smooth shells.
-
12
Cut a small cross on one side of each shell to let steam escape as the nuts roast and to make them easier to peel afterward.
-
13
Place chestnuts in a shallow roasting pan; sprinkle with water.
-
14
Roast in 400F oven for 25 to 20 minutes.
-
15
Wrap hot chestnuts in towl and squeeze to crush the shells.
-
16
Keep nuts wrapped for 5 minutes before removing the hard outer shell and the brown skin inside, being wary of burning your fingers.
-
17
One pound of fresh chestnuts equals about two cups when shelled.
-
18
**Available at some supermarkets and Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com).
