Method:Sauteing

1. Formula

1. 1/2 cup olive oil
2. 1 1/2 pounds shallots, trimmed, leaving root end intact, and quartered lengthwise (halved if small)
3. 1 1/2 cups dry red wine
4. 1 cup white balsamic vinegar
5. 2/3 cup water
6. 1/3 cup sugar
7. 1/4 cup golden raisins
8. 1 3/4 teaspoons salt
9. 1/2 teaspoon black pepper
10. 1 California bay leaf
11. 8 (6 ounce) fillets farm-raised striped bass (1/2 inch thick), skinned
12. Chopped fennel fronds

2. Nutrition Information

• Calories: 445 kcal
• Carbohydrates: 32 g
• Dietary Fiber: 0 g
• Fat: 17 g
• Protein: 32 g
• Sugars: 18 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Heat 1/4 cup oil in a 12- to 13-inch heavy skillet over moderately high heat until hot but not smoking, then saute 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.)
2. Pat fish dry, then sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold fillets in half, skinned side in.
3. Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute 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 saute remaining 4 fillets in remaining 2 tablespoons oil in same manner, transferring to sauce.
4. Cook, partially covered, over moderate heat until fish is just cooked through, 2 to 3 minutes.

4. Remark

Notes: