Braised Sea Bass With Veal Glaze

Name: Braised Sea Bass With Veal Glaze
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 4 8-ounce pieces Chilean sea bass fillets, skin on; 2 cloves garlic, peeled and minced; 1 tablespoon peeled and minced fresh ginger; 1 jalapeno pepper, seeded and finely chopped; 2 tablespoons gin; 1 tablespoon soy sauce; 2 tablespoons balsamic vinegar; 1 teaspoon sugar; 1/2 cup fish stock; 3 tablespoons veal glaze (see recipe); 1/2 cup finely diced red bell pepper; 2 tablespoons finely chopped cilantro

By Molly O'Neill

Total Time: 20 minutes
Rating: 4(8)
Comments: Read comments

Featured in: Food; Dem Bones

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Ingredients

Yield:4 servings

2tablespoons vegetable oil
48-ounce pieces Chilean sea bass fillets, skin on
2cloves garlic, peeled and minced
1tablespoon peeled and minced fresh ginger
1jalapeno pepper, seeded and finely chopped
2tablespoons gin
1tablespoon soy sauce
2tablespoons balsamic vinegar
1teaspoon sugar
½cup fish stock
3tablespoons veal glaze (see recipe)
½cup finely diced red bell pepper
2tablespoons finely chopped cilantro

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a large nonstick skillet set over high heat. When the oil is almost smoking, add the sea bass and sear quickly on both sides until nicely browned. Remove to a plate. Drain off all but about 2 teaspoons of the fat in the pan, set it over medium heat and add the garlic, ginger and jalapeno. Cook, stirring, for 1 minute.
Step 2
Whisk together the gin, soy sauce, vinegar, sugar, fish stock, veal glaze and bell pepper and pour into the pan. Bring to a simmer and add the fish. Cover, adjust heat so that the mixture just simmers and cook, turning once, until the fish is just cooked through, 8 to 10 minutes. Transfer fish to a serving plate and pour the sauce from the pan over it. Garnish with cilantro and serve.