Grilled sea bass with pink-eyed pea ragout - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Diagonally sliced green beans |
| 2 | cups | Fresh pink-eyed or black eyed peas, rinsed (about 11 oz) or frozen, thawed |
| 2 | tablespoons | Olive oil |
| ¼ | cup | Finely chopped pancetta or bacon |
| ¼ | cup | Finely chopped carrot |
| ¼ | cup | Finely chopped celery |
| ¼ | cup | Finely chopped onion |
| ¼ | cup | Finely chopped peeled Gala or Golden Delicious apple |
| 1 | teaspoon | Minced fresh thyme OR |
| ¼ | teaspoon | Dried |
| 1¼ | cup | Canned low-salt chicken broth |
| 4 | 8-oz sea bass fillets (1 inch thick) | |
| Olive oil | ||
Directions
Bring large pot of salted water to boil. Add green beans; boil until crlsp-tender, about 2 minutes. Using slotted spoon, remove beans from water. Rinse beans under cold water to cool; drain. Add pink-eyed peas to water and boil until tender, about 12 minutes. Drain. Rinse under cold water to cool; drain.
Heat 2 T oil in heavy large saucepan over medium heat. Add pancetta, carrot, celery, onion and apple and saute until carrot is tender, about 10 minutes. Stir in thyme, then broth; simmer until liquid is slightly reduced, about 5 minutes. Add pink-eyed peas, bring to boil and remove from heat. Season with salt and pepper. Add green beans.
(Ragout can be made 1 day ahead. Cover, chill.) Preheat broiler. Brush sea bass fillets with oil and season with salt and pepper. Broil until just cooked through, about 4 minutes per side. Bring ragout to simmer. Divide ragout among 4 large shallow bowls. Top each with sea bass fillet.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>