Striped Bass in Agrodolce Salsa

Ingredients:

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

Directions:

Heat 1/4 cup oil in a 12- to 13-inch heavy skillet over moderately high
heat until hot but not smoking, then saut=E9 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 saut=E9 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 saut=E9 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. Serves 8.

That's it!

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