GRILLED BLACK BASS WITH RAGU OF TUSCAN WHITE BEANS, TOMATOES & ARTICHOKES

GRILLED BLACK BASS WITH RAGU OF TUSCAN WHITE BEANS, TOMATOES & ARTICHOKES image

Yield 4 people

Number Of Ingredients 22

Ingredients

Fish:
4 whole black bass 1.25 lb each, gutted, scaled and scored (red or yellowtail snapper as substitutes)
1/8 c olive oil
1/8 c canola oil
sea salt
black pepper
Ragu:
2 c cannellini beans
4 large artichoke hearts thinkly sliced and sprinkled with lemon juice
24 medium vine ripe tomatoes
2 c baby arugula leaves
12 basil leaves
1 c fish stock (substitute chicken broth)
6 oz olive oil
salt
pepper
Garnish:
1/4 c flat Italian leaves
1 tsp lemon juice
1 tsp crushed red pepper
1/4 c olive oil
salt and pepper

Steps:

For Ragu: Split the tomatoes, set on baking sheet, and sprinkle with 2 oz olive oil, salt and pepper. Place in a 300 oven for two hours. Set aside to cool. Do beforehand. In a medium saucepan bring the stock and cooked beans to a simmer over low-medium heat. Dice the tomatoes and add. Simmer until most of the liquid is gone. Gently stir in the sliced artichokes. Remove from heat and set aside. For dressing: Combine the parsley, lemon juice, olive oil, and red pepper in a small bowl. Mix together with a fork, add salt and pepper to taste. For fish: Score the fish by slicing diagonal lines in a crisscross pattern on boh sides of the fish. This allows the fish to cook more efficiently and makes it easier to eat, allowing you to pull nice diamond shape pieces of fish from the skeleton. Combine olive and canola oil, and brush onto fish. Season well with salt and pepper. Place fish on smoking hot grill or roat in 500 oven for about 15 minutes in a nonstick roasting pan. Do not touch for four to five minutes. Turn the fish over and repeat the process again. If you can see the flesh close to the bone is still opaque, you can finish in a 450 preheated oven. Finish the ragu by adding the arugula, basil, and olive oil. Season with salt and pepper to taste. Divide the ragu among the four plates, in a strip down the middle. Using a large spatula, place the fish on top of each ragu. Dress each fish equally with the lemon and olive oil dressing. Garnish with lemon wedges. Serve immediately.