This recipe is chock full of tomatoes, cannellini beans, arugula and tender fish and is sure to delight your tastebuds.
Makes 2 Servings
Ingredients:
For Salad
- ½ Cup Grape Tomatoes, Cut in Half
- 1 Cup Arugula
- ½ Cup Cannellini Beans, Drained
- 2 Tbsp Radishes, Sliced into Matchsticks
- ½ Tbsp Extra Virgin Olive Oil
- Pinch of Oregano
For Diavola Sauce:
- 1 Cup Roasted Red Peppers
- ½ Cup Grape Tomatoes, Cut in Half
- ½ Tbsp Extra Virgin Olive Oil
- ¼ Cup Water
- ¼ Tsp Hot Sauce (Analysis for Frank’s Red Hot Sauce)
For Sea Bass:
- 15 oz Brazino* (Analysis for Flounder)
- 1 ½ Tbsp All Purpose Flour
- 1 Tbsp Canola Oil
- Pinch of Pepper
Directions:
- Toss all salad ingredients together and set aside while the fish cooks.
- Season fish with pepper and dredge both sides in flour, shaking off any excess.
- To make the diavola sauce, place all ingredients in a blender and blend until smooth.
- In a sauté pan over medium heat, add canola or vegetable oil and sauté fish until light golden brown, approximately 1 to 1½ minutes.
- Flip fish over and cook for an additional 30-45 seconds, until the fish is cooked but still moist.
- Place one fish filet in the center of 2 plates and top each with half of the arugula salad.
- Shingle second filet over each salad, leaving some of the salad visible.
- Drizzle diavola sauce around each plate and garnish with lemon wedge (if desired).
Nutrition Information**:
430 calories, 17 g fat, 2 g saturated fat, 115 mg cholesterol, 380 mg sodium,
23 g carbohydrates, 5 g fiber, 6 g sugar, 46 g protein, 1 cups fruits/veggies
*You may substitute any thin flaky white fish such as sole, flounder, Red Snapper or Grouper. Note that thin fish cooks very quickly if your sautee pan is hot enough once the fish is lightly browned, you will only need a few seconds to finish cooking the fish as it will continue to cook as you make your plates.
** Nutrition information may vary from the item served in the restaurant.