Grilled Black Bass With Ragu Of Tuscan White Beans Tomatoes Artichokes Recipes

Steps:

• Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.

Steps:

• Place beans in a large pot. Cover with water and stir in baking soda. Soak for 8 to 12 hours.
• Rinse beans and return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving the water, and set aside.
• Heat the same pot over medium heat and add olive oil. Saute garlic and sage in the hot oil until fragrant, about 2 minutes. Add drained beans. Stir and let the beans absorb the aroma of the garlic and sage. Add tomato sauce. Gently stir and simmer until the beans are soft but not mushy, 10 to 15 minutes. Use reserved cooking water to keep the sauce from burning, but the sauce should be thick. Season with salt and pepper to taste. Serve warm.

Steps:

• Broccolini:
• Cook broccolini in a pot of boiling salted water just until tender, about 3 minutes. Drain and transfer to a bowl of ice water; let cool. Drain and pat dry with paper towels.
• Heat butter in a medium skillet over medium until foaming. Add broccolini, lemon zest, and red pepper flakes; season with salt and pepper. Cook, tossing, just until broccolini is warmed through and coated in butter.
• Fish and Assembly:
• Heat a grill pan over medium-high until hot but not smoking. Pat black bass fillets dry; this will help keep the fish from sticking to the pan while cooking. Place flour on a plate and season generously with salt and pepper (you are not seasoning the fish itself). Working one at a time, dredge fillets in flour, shaking off excess. Spread butter over flesh side of fillets as if buttering a slice of bread.
• Add fillets, flesh side down, to pan; they should sizzle upon contact. Cook just until grill marks appear and butter is browned, about 1 minute. Turn and cook, pressing gently so entire skin side is in contact with the pan's ridges, until skin is browned and crisp and fillets are cooked through, about 4 minutes longer.
• Serve black bass fillets with broccolini and flavored butters, which will soften on contact with the warm fish.

Steps:

• Preheat oven to 450°F and place a rack in the middle.
• Cut 1 cup of tomatoes in half lengthwise and set aside. Pulse remaining tomatoes in a food processor or blender until almost smooth.
• In a large, heavy skillet, place olive oil and 1 tbsp butter; heat over medium heat until butter is foamy but not browned. Add onion, celery, garlic, 1/4 tsp salt and 1/4 tsp black pepper. Saute until softened and onions are translucent, 3-5 minutes. Add tomato puree, thyme, sugar, remaining 3/4 tsp salt and chicken broth. Bring to a boil, reduce to a simmer and cook until slightly thickened, about 10 minutes. Whisk in remaining 1 tbsp butter, then stir in beans.
• Transfer to a 3 quart casserole. Sprinkle top evenly with Parmigiano cheese, then scatter halved tomatoes over the top. Cover tightly with foil and bake in preheated oven 25 minutes, until beans are saucy but not soupy. Let stand at room temperature, still covered, 10 minutes, for beans to absorb more liquid.