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

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TUSCAN WHITE BEANS



Tuscan White Beans image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

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.

TUSCAN WHITE BEANS IN TOMATO SAUCE



Tuscan White Beans in Tomato Sauce image

White beans and tomato sauce simmer together to create a lovely addition to your meal. This can be served as a side dish to complement barbecue, sausages, or cheese. This can also be used as main course for meatless Monday. This dish is ready to serve immediately, but even more delicious the next day after the flavors are allowed to meld.

Provided by Buckwheat Queen

Categories     Side Dish     Vegetables     Tomatoes

Time 8h50m

Yield 6

Number Of Ingredients 7

1 ¼ cups dry cannellini beans
1 teaspoon baking soda
2 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and crushed
1 sprig fresh sage
1 ½ cups tomato sauce
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 183.3 calories, Carbohydrate 27.7 g, Fat 5 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 0.6 g, Sodium 558.3 mg, Sugar 2.4 g

PAN-GRILLED BLACK BASS WITH FLAVORED BUTTERS



Pan-Grilled Black Bass with Flavored Butters image

Categories     Kid-Friendly     Dinner     Bass     Spring     Summer     Grill/Barbecue     Healthy     Broccoli Rabe     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 12

Broccolini:
1 pound broccolini or broccoli rabe, trimmed
Kosher salt
2 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper
Fish and Assembly:
4 (6-ounce) black bass or trout fillets or skinless cod or haddock fillets
1 cup all-purpose flour
Kosher salt, freshly ground pepper
6 tablespoons unsalted butter, room temperature, divided Maître d'Hôtel Butter , Nasturtium Butter , and Chile-Cilantro Butter

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.

TUSCAN WHITE BEANS IN TOMATO RAGU



Tuscan White Beans in Tomato Ragu image

Make and share this Tuscan White Beans in Tomato Ragu recipe from Food.com.

Provided by DrGaellon

Categories     Stew

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

2 pints grape tomatoes
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter, divided
1 small onion, finely chopped
1 celery rib, thinly sliced
3 garlic cloves, minced
1 teaspoon salt, divided
1/4 teaspoon ground black pepper
3 fresh thyme sprigs
1 teaspoon sugar
2 cups chicken broth
3 (15 ounce) cans cannellini beans or 3 (15 ounce) cans great northern beans, drained and rinsed
1/2 cup grated parmesan cheese

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.

Nutrition Facts : Calories 337.3, Fat 9.2, SaturatedFat 3.6, Cholesterol 13.1, Sodium 598.2, Carbohydrate 45.9, Fiber 11.1, Sugar 1.8, Protein 20

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