Pan Seared Aquanor Wolffish
with Citrus Vinaigrette
(courtesy of Chef Dante de Magistris)
(serves - 4)

Ingredients:

For the Wolffish:
8 (4 oz.) Aquanor Wolffish Fillet portions
1 teaspoon salt
1 pinch black pepper
1 tablespoon extra virgin olive oil For the Sauce:
2 blood oranges
1 meyer lemon
1/4 blood orange rind
4 leaves parsely
4 leaves cilantro
4 leaves mint
1 pinch chile flakes
2 tablespoons finely diced red onions

Preparation:

For the Wolffish:
1) Preheat saute pan.
2) Season Aquanor Wolffish with salt and pepper.
3) Sear the fillets in olive oil about 2-4 minutes on first side, and 1-2 minutes on the second side (depending on thickness)
4) Arrange Aquanor Wolffish Fillets on the center of the plateand spoon Citrus Vinaigrette over and around fish.

For the Sauce: (Citrus Vinaigrette)
1) Segment blood oranges and meyer lemon.
2) Save juice - set aside segments for garnish.
3) Combine juice and all other sauce ingredients and whisk together.

Presentation:

Garnish with baby greens and citrus segments. **(DO AHEAD)
**Thinly slice blood oranges into "wheels".  Dip both sides in sugar and place on rack to dry in a 200 degree oven for approximately 45 minutes.

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