3 tablespoons golden raisins
2 tablespoons pine nuts
1/2 cup unbleached all purpose flour
4 sea bass fillets each weighing about 8 ounces
Juice of 2 blood oranges plus 2 additional oranges peeled and segmented (or substitute navel oranges if blood oranges are not available)
3 tablespoons olive oil
4 tablespoons heavy cream
1 tablespoon cracked red peppercorns
1/4 cup minced parsley
Soak the raisins in warm water for 10 minutes, drain and set on a cutting board.
Toast the pine nuts in a small sauté pan until golden brown. Transfer them to the cutting board with the raisins and, with a knife, mince them together. Set aside.
Heat 2 tablespoons of the oil in a sauté pan large enough to hold the fish in single layer.
Lightly coat the fish fillets in flour and cook them over medium high heat, turning them once. Sprinkle the fish with the orange juice and continue to cook for 2 minutes. Salt and pepper the fillets. Transfer the fish to a platter and keep warm. Add the creamto the panalong with the peppercorns and stir well to form a nice sauce; if the sauce is too thick,thin it down with a little milk. Place the fish on each of 4 dinner plates and top each one with some of the sauce.
Sprinkle the raisins and pine nuts evenly over the fish. Add a few orange segments to each dish and sprinkle them with a little parsley.
This recipe is featured on show 2026 – Cooking with Friends.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"