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Pan Seared Chilean Sea Bass
A light and healthy dish that uses Cardini's Pear Vinaigrette Dressing to enhance the flavor of both fish and vegetables.
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves 4
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| Marzetti Ingredients |
 | 3/4 cup, room temperature, divided Cardini's® Pear Vinaigrette Dressing |
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| Other Ingredients |
| Four 6 ounces Chilean sea bass, halibut or tilapia filets |
| Freshly ground black pepper and salt, to taste |
| 2 tablespoons Olive oil |
| 4 cups Favorite vegtables such as baby carrots, zucchini, yellow squash, sugar snap peas |
| 1/3 cup Chopped pistachios |
| 1/4 cup Chopped fresh parsley |
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Preparation:
Rinse the fish in cold water and drain. Season fish with salt and pepper. Heat oil in a large skillet over medium high heat. Add fish and sauté each side for 3 to 5 minutes, depending upon thickness of fish. Transfer fish to a tray and drizzle each fillet with 2 tablespoons Cardinis Pear Vinaigrette. Toss hot vegetables with remaining 1/4 cup of Cardinis Pear Vinaigrette and arrange them on each plate. Place each filet on top of vegetables. Sprinkle with pistachios and parsley. Serve warm.
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