Sea Bass On Spinach With Raisins And Pine Nuts Recipes

Steps:

• Put the raisins in a small bowl, cover with hot water and set aside.
• Put pine nuts in a dry skillet over medium high heat and dry fry for 1-2 minutes, shaking frequently.
• Heat oil in large skillet over medium heat, fry the garlic until golden, remove with a slotted spoon and save.
• Add the spinach to the oil with only the rinsing water clinging to it's leaves. Cover and cook 4-5 minutes until wilted.
• Uncover, stir in the drained raisins, pine nuts and garlic chips, continue cooking until all liquid evaporates. Season to taste and keep warm.
• Brush the fish with oil, sprinkle with paprika and rub it in, season with salt and pepper.
• Heat 2 tbs oil in a large non-stick skillet, add fish filets and fry over high heat ca 2-3 minutes, turn heat down to medium, turn fish filets and finish cooking until flesh is opaque and flakes easily.
• Divide spinach between 4 plates, place fish on top and garnish with lemon and tomato wedges.

Steps:

• Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a Dutch oven, cook pine nuts and garlic in oil over medium heat for 2 minutes. Stir in raisins; cook 1 minute longer. Stir in the spinach, salt and pepper; cook just until tender, 4-5 minutes. Serve with a slotted spoon.

Steps:

• In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.

Steps:

• Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
• Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
• Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
• Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
• Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.

Steps:

• Rinse the fish and pat it dry. With a sharp knife, score the skin 3 or 4 times on each side, cutting 1/4 inch into the flesh.
• Heat the oil in a large flat-bottomed wok or large skillet set over high heat until very hot. Cook the fish, covered, for 3 minutes, until the skin is browned on one side. Carefully turn the fish, replace the cover and brown the other side. Add the garlic, ginger, shallots, jalapeno peppers and red pepper and cook, stirring, for about 2 minutes. Add the gin, soy sauce, fish sauce, vinegar and sugar. Cover, reduce the heat to low and cook for 2 minutes. Turn the fish again, pour in the stock, cover and cook over medium heat for 5 to 7 minutes more, until the flesh can easily be separated from the bone. Add the pine nuts, carefully slide the fish onto a platter and pour the pan juices over it. Garnish with the herbs and serve immediately.

Steps:

• Heat the grill to high. Put the peppers, skin side up, on a baking tray, then pop them under the hot grill for about 10 mins until the skins blister and blacken. Drop them into a bowl, cover with some cling film and leave until cool enough to handle. Peel away and discard the skins, then roughly chop the peppers.
• Heat the oil over a low-ish heat in a sturdy roasting tin or in a shallow pan that has a lid and is large enough to fit both fish. Throw in the shallots and garlic and sweat briefly until soft. Stir in the tomatoes, peppers, capers, olives and half the basil leaves, then sweat for a few mins until the tomatoes soften. Pour in the wine and tomato juice. Stir and gently simmer for 10-15 mins, adding a splash of water if the sauce becomes a bit dry.
• While the sauce is simmering, slash each side of the fish a few times. When the sauce is ready lay the fish on top, season if you want to and cover with a lid (cover with foil if you are using a roasting tray). Leave to cook on a low heat for 12-15 mins until the flesh feels firm when pressed.
• While the fish is cooking, melt the butter in a large pan, then fry the spinach until wilted, season if you like and divide the spinach between two serving dishes. Lift the fish carefully from the pan and place on top of the spinach, neatly drizzle some of the sauce round the fish, scatter the remaining basil on top and drizzle everything with extra-virgin olive oil. Serve with some ribbon shaped pasta, like tagliatelle or pappardelle, with the remaining sauce in a bowl or side dish.

Steps:

• Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.

Steps:

• Chop whole onion.
• Heat nonstick pot large enough to hold all the ingredients, until it is medium hot. Add oil, and saute onion.
• Meanwhile, wash, peel, core and seed apples, and cut into small cubes. Reduce heat and add to onion, and continue cooking.
• Trim tough stems from spinach, and wash. Add spinach and raisins to pot; cover, and cook for a couple of minutes, until spinach has wilted. Stir occasionally.
• Stir in pine nuts. Season with salt and pepper, and serve.

Steps:

• Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.

Steps:

• Place golden raisins in a small bowl, and cover with 3/4 cup warm water; set aside. Remove any tough stems from spinach, and wash thoroughly. Set aside.
• Place a wide, 6-quart saucepot over medium-high heat, and add olive oil. Add garlic, and saute for 1 minute. Add pine nuts. Cook, stirring constantly, until golden brown, about 1 minute. Drain the reserved raisins, and add them to pan. Add spinach, and season with salt and pepper to taste. Cook, stirring constantly, just until spinach has wilted, 3 to 4 minutes. Serve immediately.

Steps:

• Preheat oven to 400°F. Butter rimmed baking sheet. Arrange fish on prepared sheet; sprinkle with salt and pepper. Combine spinach souffl, nuts, onions, garlic and lemon peel in medium bowl; stir to blend well. Spoon topping over fish. Sprinkle with cheese.
• Bake fish until just opaque in center, about 15 minutes. Transfer fish to plates.