Black Bass with Warm Rosemary-Olive Vinaigrette
INGREDIENTS
•
2 tablespoons olive oil
•
4 4–5-oz. black bass fillets, skin lightly scored
•
Kosher salt and freshly ground black pepper
•
2 cloves garlic thinly sliced
•
3 tablespoons black oil-cured olives, pitted, coarsely chopped
•
1 tablespoon fresh rosemary leaves
•
1/2 cup fresh orange juice
•
1 small or 1/2 medium head radicchio, leaves torn into 1 1/2” pieces (about 3 cups)
Comments & Reviews
Just A Pinch Sweepstakes