Grilled Sea Bass With Pink-Eyed Pea Ragout – Bon Appetit

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Servings: 4 Difficulty: Advanced
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Delicate sea bass paired with a sweet, savory ragout of pink-eyed peas and apple
Grilled Sea Bass With Pink-Eyed Pea Ragout - Bon Appetit recipe image

This elegant dish features flaky sea bass fillets resting on a rich, comforting ragout of pink-eyed peas. The ragout is simmered with pancetta, diced apple, and fresh thyme, creating a beautiful balance of savory and sweet flavors that complement the mild fish. The addition of blanched green beans adds a vibrant crunch and fresh color to the plate. Perfect for a special weeknight dinner or an intimate gathering, this recipe offers a sophisticated yet approachable meal. It’s a wonderful way to showcase fresh seafood while providing hearty, home-style comfort in every bite.

Grilled Sea Bass With Pink-Eyed Pea Ragout - Bon Appetit recipe image
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Grilled Sea Bass With Pink-Eyed Pea Ragout – Bon Appetit

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 12.0

Description

This elegant dish features flaky sea bass fillets resting on a rich, comforting ragout of pink-eyed peas. The ragout is simmered with pancetta, diced apple, and fresh thyme, creating a beautiful balance of savory and sweet flavors that complement the mild fish. The addition of blanched green beans adds a vibrant crunch and fresh color to the plate. Perfect for a special weeknight dinner or an intimate gathering, this recipe offers a sophisticated yet approachable meal. It&# 226;ÂÂs a wonderful way to showcase fresh seafood while providing hearty, home-style comfort in every bite.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil.
  2. Add green beans and boil until crisp-tender, about 2 minutes.
  3. Remove beans with a slotted spoon and rinse under cold water to cool; drain well.
  4. Add pink-eyed peas to the same boiling water and cook until tender, about 12 minutes.
  5. Drain peas, rinse under cold water to cool, and drain thoroughly.
  6. Heat 2 tablespoons olive oil in a heavy large saucepan over medium heat.
  7. Add pancetta, carrot, celery, onion, and apple; sauté until carrots are tender, about 10 minutes.
  8. Stir in thyme and chicken broth; simmer until liquid is slightly reduced, about 5 minutes.
  9. Add the pink-eyed peas, bring to a boil, then remove from heat.
  10. Season ragout with salt and pepper to taste.
  11. Fold in the blanched green beans.
  12. Preheat the broiler.
  13. Brush sea bass fillets with olive oil and season with salt and pepper.
  14. Broil sea bass until just cooked through, about 4 minutes per side.
  15. Reheat ragout to a simmer if necessary.
  16. Divide ragout among 4 large shallow bowls.
  17. Top each portion with a sea bass fillet and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 12.0kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 2.8g1%
Dietary Fiber 1.2g5%
Sugars 1.4g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The recipe title mentions "Grilled" Sea Bass, but the directions specify broiling. If you prefer to grill, preheat your grill to medium-high and cook the fillets for 3-4 minutes per side, depending on thickness.

Pink-eyed peas can be substituted with other hearty legumes like cannellini beans or chickpeas if pink-eyed peas are unavailable.

For a vegetarian version, omit the pancetta and use vegetable broth instead of chicken broth.

Keywords: sea bass, pink-eyed peas, ragout, grilled fish, pancetta, green beans, apple, thyme, american cuisine, bon appetit, dinner recipe, seafood, vegetables, comfort food, broiled fish, pea salad, easy dinner, spring dinner, healthy fish
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