Pan-Seared Bass with Orange Gastrique

Orange Gastrique

• 1/4 cup granulated sugar
• 1 tablespoon water
• 1/4 cup Champagne vinegar
• 1 cup freshly squeezed orange juice (from 4 or 5 oranges)

Pan-Seared Bass with Greens

• 4 (4-ounce) striped bass fillets, skin on
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1/4 cup instant flour
• 2 tablespoons olive oil, divided
• 1 clove garlic, minced
• 10 ounces fresh baby spinach
• 1/4 cup golden raisins, plumped in hot water and drained
• 1/4 cup pine nuts, lightly toasted
• 1 tablespoon chopped fresh parsley
• 1 teaspoon orange zest

Make the gastrique first. In a small non-stick pan set over medium-high heat, cook the sugar and water, swirling gently until the sugar dissolves and turns pale golden, 6 to 8 minutes. Lift the pan off the heat and pour in vinegar; the caramel will bubble vigorously and possibly seize and harden. Return the pan to the heat and cook until the caramel is melted and smooth, 2 to 3 minutes. Pour in the orange juice and simmer about 10 minutes, until the liquid reduces to a thin syrup that will just coat the back of a spoon.

Pat fish fillets dry. Season lightly with half of the salt and pepper. Dust all over with the instant flour and shake off the excess.

Heat 1 tablespoon olive oil in a non-stick deep fry pan over medium heat. Add the fish, skin-side down, and press gently with a spatula to keep the skin from curling. Cook until the skin is nicely browned and crisp, about 5 minutes. Flip and cook on the other side until cooked through. Thicker fish may be finished in a 350 F oven if needed. Remove to a warm plate and let rest while the greens are cooking.

Heat remaining olive oil in the same non-stick fry pan. Add garlic and cook 30 seconds, then add spinach and toss until wilted. Stir in half the raisins and pine nuts.

Drizzle the gastrique over four plates. Divide spinach between the plates and top with the fish. Garnish with remaining pine nuts, raisins, parsley and orange zest.