Striped Bass with Swiss Chard, Chestnuts, and Pomegranate Vinagrette
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- 7 tablespoons olive oil, divided
- 4 5-ounce stripped bass filets
- 2 cups (packed) thinly sliced Swiss chard
- 1 cup peeled, roasted chesnuts*, or jarred chestnuts, chopped
- 1/3 cup bottled clam juice
- 3 tablespoons pomegranate molasses**
- 1 tablespoon Sherry wine vinegar
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle both sides of fish fillets with salt and pepper; add to skillet and cook until golden, about 3 minutes per side. Transfer fish to platter; tent with foil to keep warm. Add chard, chestnuts, wine, and clam juice to skillet; cook until chard is just wilted, about 3 minutes. Using slotted spoon, place chard mixture atop fish; tent with foil. Boil juices in skillet to reduce slightly, about 3 minutes. Remove skillet from heat; add pomegranate molasses, vinegar, mustard, and shallot. Slowly whisk in remaining 4 tablespoons oil. Season vinaigrette with salt and pepper. Spoon over fish and serve.