STRIPED BASS IN AGRODOLCE SAUCE
Steps:
- 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. 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.)
- Pat fish dry, then sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold fillets in half, skinned side in.
- 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.
- Cook, partially covered, over moderate heat until fish is just cooked through, 2 to 3 minutes.
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Malidu Kasun
[email protected]I'm bookmarking this recipe to try later. It looks like a great weeknight meal.
owusu Frederick yeboah
[email protected]This recipe is a bit too complicated for me. I'm looking for something simpler.
Emmanuel nzubechukwu Obioma
[email protected]I'm not sure about the combination of flavors in this recipe. It sounds a bit strange to me.
Glen Clementi
[email protected]This recipe looks delicious! I can't wait to try it.
Bikram Raza
[email protected]I've made this recipe several times and it's always a hit. The combination of flavors is perfect.
Betelihem Mulugeta
[email protected]I'm allergic to vinegar, so I substituted lemon juice in the sauce. It turned out great!
Muzammil Soomro
[email protected]This recipe was easy to follow and the end result was delicious. The sauce was especially flavorful.
Joseph Nambele
[email protected]Followed the recipe to a T and the fish came out dry and overcooked. Not sure what went wrong.
Goutam Shing
[email protected]This dish was a bit too sweet for my taste, but the fish was cooked well.
Roshan Din
[email protected]Amazing recipe! The fish was moist and flaky, and the sauce was delicious. I served it over rice, and it was a hit with my family.
Faheem Ahmad
[email protected]I'm not usually a fan of fish, but this recipe changed my mind. The agrodolce sauce was tangy and flavorful, and the bass was cooked to perfection. I'll definitely be making this again!
Markiese Randle
[email protected]This striped bass in agrodolce sauce was a delightful culinary experience. The fish was flaky and tender, while the sauce was a perfect balance of sweet and sour. I followed the recipe precisely and found it easy to prepare. A definite keeper!