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BASS - Sweet and Sour Pan-Fried Sea Bass
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| Sweet and Sour Pan-Fried Sea Bass Total Time: 25 minutes Serves: 4 Ingredients | |
| 3 tablespoons | dried cranberries |
| ¼ cup | Sherry vinegar |
| Four 5-ounce | sea bass fillets |
| Salt | |
| freshly ground black pepper | |
| ½ cup | all-purpose flour |
| ¾ cup | olive oil |
| ½ cup | thinly sliced shallots |
| 1 clove | garlic, finely chopped |
| Good pinch | red pepper flakes |
| 2 tablespoons | pine nuts, lightly toasted |
| ½ cup | freshly squeezed orange juice |
| 2 tablespoons | Italian parsley leaves, coarsely chopped |
What to Do
1. Place cranberries and vinegar in a small saucepan over medium-high heat. Once vinegar comes to a boil, remove from heat and set aside.
2. Pat fillets dry and season with salt and pepper. Place flour in a shallow bowl. Dredge fillets through flour and shake off excess. Heat ½ cup oil in a large frying pan over medium heat. Once hot, fry fillets until golden brown, about 5 minutes. Flip and fry reverse side until golden, about 3 minutes more. Transfer fish to a plate and discard frying oil.
3. Wipe frying pan and set over medium heat. Add 2 tablespoons oil. Once hot, add shallots and sauté until translucent but not browned, 3 minutes. Add garlic and cook until aromatic, about 1 minute. Stir in pepper flakes, cranberry mixture, pine nuts and orange juice, and cook until reduced by a third, about 5 minutes. Remove from heat, season with salt and whisk in remaining oil and parsley. To serve, spoon sauce over fish.
http://m.us.wsj.com/articles/SB10001424052702303471004579163791029739618?mobile=y
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