Striped Bass in Agrodolce Sauce: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves8

Active time:40 min
Start to finish:2 hr

December 2004

Agrodolce, an Italian sweet-and-sour sauce, combines vinegar and sugar. For tender results, be sure to peel off any leathery outer layers from the shallots.

1/2 cup olive oil
1 1/2 lb shallots (about 10 large or 15 medium), trimmed, leaving root end intact, and quartered lengthwise (halved if small)
1 1/2 cups dry red wine
1 cup white balsamic vinegar
2/3 cup water
1/3 cup sugar
1/4 cup golden raisins
1 3/4 teaspoons salt
1/2 teaspoon black pepper
1 California bay leaf (or 2 Turkish)
8 (6- to 7-oz) pieces farm-raised striped bass fillet (1/2 inch thick), skinned

Garnish:

chopped fennel fronds

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.

Cooks’ note: Agrodolce sauce can be made 1 day ahead and cooled completely, then chilled, covered. Reheat over moderate heat before cooking fish.

Recipe by Melissa Roberts

Photograph by Mikkel Vang