Pan-seared sea bass with wilted arugula and beet vinaigrette

Easy as A, B, sea bass

Originally appeared in the April 07, 2011 edition of the Southside Times.

The headliner of this dish is the fish, of course; but our two accompanying components are far from perfunctory.  This trio—delicate sea bass, spicy arugula, and beet vinaigrette—although ostensibly simple, produce an intriguingly complicated flavor combination.  Continue reading after the jump: (more…)

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Watermelon, Shrimp, and Feta Salad

Serves 4

  • 7 ounces raw shrimp, peeled, deveined
  • 2 tablespoons olive oil
  • Pinch cayenne pepper
  • 3 lb seedless watermelon
  • 1 ¾ ounces arugula leaves, washed
  • 4 ounces feta cheese
  • (Optional) 1 tablespoon toasted mixed seeds:  pumpkin or sunflower

Dressing

  • 2 tablespoons fresh lime juice
  • ½ teaspoon superfine sugar
  • 4 tablespoons extra-virgin olive oil

1.  Marinate shrimp by tossing them together with 1 tablespoon olive oil, a pinch of cayenne, and some salt and pepper in a bowl.  Cover with plastic wrap and let marinate in the refrigerator for 10 to 15 minutes.

2.  Cut watermelon into wedges, then cut off the skin and slice the flesh thinly.  Layer the watermelon slices on large serving platter, interleaving them with arugula.  Crumble over feta and sprinkle over black pepper.

3.  Place a large, nonstick skillet, over medium heat and add 1 tablespoon olive oil.  Add in the shrimp and pan-fry for about 2 minutes until they turn opaque, flipping them over after a minute or so.  Transfer to a plate and let cool slightly while you make the dressing.

4.  Whisk the dressing ingredients together and season to taste.  Add the shrimp to the platter and sprinkle over the seeds (if using).  Drizzle with dressing and serve.

Published in: on August 19, 2010 at 4:45 pm  Leave a Comment  
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