PAN ROASTED WHOLE BASS WITH TOASTED PAPRIKA ORANGE VINAIGRETTE WITH ROASTED BEETS, GOAT CHEESE AND LEMON-TARRAGON

Pan Roasted Whole Bass with Toasted Paprika Orange Vinaigrette with Roasted Beets, Goat Cheese and Lemon-Tarragon image

Provided by Bobby Flay

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

Previous Next

2 tablespoons paprika, toasted in a dry pan over high heat for 1 minute
4 cups fresh orange juice, reduced to 1/4 cup
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 cup olive oil
Salt and freshly ground pepper
4 (1 pound) whole striped bass, cleaned and scaled
Olive oil
2 large red beets, trimmed of all but 1-inch of greens
2 large yellow beets, trimmed of all but 1-inch of greens
6 tablespoons olive oil, divided
1/4 cup fresh lemon juice
1 tablespoons finely chopped tarragon
1 teaspoon honey
4 cups mesclun, washed and dried
8 ounces soft goat cheese, crumbled
1/4 cup toasted pine nuts

Steps:

Place paprika, reduced orange juice, vinegar and mustard in a blender and blend until smooth. With the motor running, slowly add oil until emulsified. Season with salt and pepper to taste.
Preheat oven to 425 degrees F. Brush fish with olive oil on both sides and season with salt and pepper to taste. Heat 2 tablespoons of oil in 2 medium saute pans over high heat. Saute each fish on one side until lightly golden brown, about 3 to 4 minutes. Turn over and place in the oven and continue cooking for 8 to 10 minutes. Remove and serve each person 1 whole fish drizzled with vinaigrette.
Preheat oven 400 degrees F. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place beets on a baking sheet and let roast for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch dice. Whisk together the olive oil, lemon juice, tarragon, and honey and season with salt and pepper. Arrange the greens on a platter, top with beets, goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.