Pan Seared Chilean Sea Bass

Name: Pan Seared Chilean Sea Bass
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 3/4 cup, room temperature, divided Cardini's® Balsamic Vinaigrette Dressing; 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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Cardidni’s® Balsamic Vinaigrette Dressing provides a sweet topping to this savory meal containing Chilean sea bass, pistachios, parsley and your favorite vegetables.

READY In

25 Minutes

PREP TIME

15 Minutes

COOK TIME

10 Minutes

SERVES

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Ingredients

3/4 cup, room temperature, divided Cardini's® Balsamic Vinaigrette Dressing

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

Directions

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 Cardini’s Balsamic Vinaigrette Dressing. Toss hot vegetables with remaining 1/4 cup of Cardinis® Balsamic Vinaigrette and arrange them on each plate. Place each filet on top of vegetables. Sprinkle with pistachios and parsley. Serve warm.