Grilled sea bass with pink-eyed pea ragout - bon appetit

4 servings

Ingredients

Quantity Ingredient
1 cup Diagonally sliced green beans
2 cups Fresh pink-eyed or black eyed peas, rinsed (about 11 oz) or frozen, thawed
2 tablespoons Olive oil
¼ cup Finely chopped pancetta or bacon
¼ cup Finely chopped carrot
¼ cup Finely chopped celery
¼ cup Finely chopped onion
¼ cup Finely chopped peeled Gala or Golden Delicious apple
1 teaspoon Minced fresh thyme OR
¼ teaspoon Dried
1¼ cup Canned low-salt chicken broth
4 8-oz sea bass fillets (1 inch thick)
Olive oil

Directions

Bring large pot of salted water to boil. Add green beans; boil until crlsp-tender, about 2 minutes. Using slotted spoon, remove beans from water. Rinse beans under cold water to cool; drain. Add pink-eyed peas to water and boil until tender, about 12 minutes. Drain. Rinse under cold water to cool; drain.

Heat 2 T oil in heavy large saucepan over medium heat. Add pancetta, carrot, celery, onion and apple and saute until carrot is tender, about 10 minutes. Stir in thyme, then broth; simmer until liquid is slightly reduced, about 5 minutes. Add pink-eyed peas, bring to boil and remove from heat. Season with salt and pepper. Add green beans.

(Ragout can be made 1 day ahead. Cover, chill.) Preheat broiler. Brush sea bass fillets with oil and season with salt and pepper. Broil until just cooked through, about 4 minutes per side. Bring ragout to simmer. Divide ragout among 4 large shallow bowls. Top each with sea bass fillet.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

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