Pistachio Crusted Sea Bass

Presented by Luciano's Ristorante Italiano Chef John Soilis

8oz sea bass
salt and pepper to taste
seasoned flour as needed
3oz lemon butter sauce
3oz spicy escarole with onions
2oz pistachios, finely chopped
3 seafood ravioli

Season fish and dust with seasoned flour.  Sear each side until browned.  Cook half way, then add chopped pistachios.  Cook until done.

Cook onions and escarole until wilted.  Add chile flakes.

Boil ravioli in boiling salted water until done.  Mix with lemon butter sauce.

To assemble, place ravioli in middle of bowl.  Add escarole to middle of dish.  Place fish on top.  Drizzle with EVOO and enjoy!