black-bass-with-warm-rosemary-olive-vinaigrette-51214820.json

{
    "directions": [
        "Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook, skin side down, until skin is golden brown and crisp, about 5 minutes. Turn fish and add garlic, olives, and rosemary to skillet. Cook, stirring garlic, olives, and rosemary occasionally, until fish is opaque throughout, about 3 minutes.",
        "Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top."
    ],
    "ingredients": [
        "2 tablespoons olive oil",
        "4 4\u20135-ounce black bass fillets, skin lightly scored",
        "Kosher salt, freshly ground pepper",
        "2 garlic cloves, thinly sliced",
        "3 tablespoons black oil-cured olives, pitted, coarsely chopped",
        "1 tablespoon fresh rosemary leaves",
        "1/2 cup fresh orange juice",
        "1 small or 1/2 medium head radicchio, leaves torn into 1 1/2\" pieces (about 3 cups)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fish",
        "Olive",
        "Quick & Easy",
        "Dinner",
        "Rosemary",
        "Seafood",
        "Bass",
        "Healthy",
        "Sugar Conscious",
        "Pescatarian",
        "Paleo",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Black Bass with Warm Rosemary-Olive Vinaigrette",
    "url": "http://www.epicurious.com/recipes/food/views/black-bass-with-warm-rosemary-olive-vinaigrette-51214820"
}