Striped Bass with Swiss Chard, Chestnuts, and Pomegranate Vinaigrette

Preparation

1. Step 1

   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.

   Step 2

   *To prepare fresh chestnuts, start with heavy, glossy nuts with firm, smooth shells. Cut a small cross on one side of each shell to let steam escape as the nuts roast and to make them easier to peel afterward. Place chestnuts in a shallow roasting pan; sprinkle with water. Roast in 400°F oven for 25 to 20 minutes. Wrap hot chestnuts in towl and squeeze to crush the shells. Keep nuts wrapped for 5 minutes before removing the hard outer shell and the brown skin inside, being wary of burning your fingers. One pound of fresh chestnuts equals about two cups when shelled.

2. Step 3

   **Available at some supermarkets and Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com).