Striped Bass in Agrodolce Sauce

Name: Striped Bass in Agrodolce Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 California bay leaf (or 2 Turkish); 1 teaspoons black pepper; 355 milliliters dry red wine; 170 grams farm-raised striped bass fillet (1/2 inch thick), skinned; 8 servings Garnish: chopped fennel fronds; 59 milliliters golden raisins; 118 milliliters olive oil; 2 teaspoons salt; 680 grams shallots (about 10 large or 15 medium), trimmed, leaving root end intact, and quartered lengthwise (halved if small); 79 milliliters sugar; 158 milliliters water; 237 milliliters white balsamic vinegar

Striped Bass in Agrodolce Sauce is a gluten free, dairy free, and pescatarian recipe with 8 servings. One serving contains 318 calories, 6g of protein, and 15g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of sugar, olive oil, golden raisins, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat 1/4 cup oil in a 12- to 13-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring occasionally, until browned and just tender, about 8 minutes.

Ingredients you will need

Shallot

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat and add wine, vinegar, water, sugar, raisins, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and bay leaf, then briskly simmer, stirring occasionally, until shallots are very tender and liquid is thick and syrupy, 40 to 45 minutes. (If liquid is reduced before shallots are tender, add 1/2 cup water and continue to simmer.)

Ingredients you will need

Bay Leaves

Shallot

Raisins

Vinegar

Pepper

Sugar

Water

Salt

Wine

Pat fish dry, then sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold fillets in half, skinned side in.

Ingredients you will need

Pepper

Fish

Salt

Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 folded fillets, turning over once, until deep golden, 4 to 6 minutes total. Put cooked fish (still folded) on top of sauce in heavy skillet. Wipe out nonstick skillet and sauté remaining 4 fillets in remaining 2 tablespoons oil in same manner, transferring to sauce.

Ingredients you will need

Sauce