Striped Bass In " Saor"

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 cup vegetable oil
• 1 leek, part only, finely julienned
• 6 fresh italian parsley, washed and dried
• 1 large red onion, thinly sliced
• 5 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 3 tablespoons dry red wine
• 1 teaspoon sugar
• 1 tablespoon pine nuts
• 1 tablespoon golden raisin
• 1 teaspoon orange zest
• 16 ounces striped bass, filets with skin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 heat vegetable oil in a small, heavy saucepan over high heat until very hot, but not smoking. place half the leeks in the oil and fry until golden brown, about 1 minute. remove with a slotted spoon, drain on paper towels and repeat with remaining leeks. add parsley, fry for 10 seconds, and remove immediately. drain on paper towels and set aside.
• 2 cook onions in 2 t olive oil in a medium skillet over medium low heat, until soft, about 20 minutes. stir in vinegar, wine, sugar, pine nuts, raisins, orange zest and 1 t olive oil. season with salt and pepper to taste. set aside.
• 3 season fish with salt and pepper on both sides. sear fish skin-side-down in remaining olive oil over high heat for 2 minutes (don't allow oil to reach smoke point; fish will curl)turn fish and sear 1 minute more.
• 4 to serve, spoon half the onion mixture onto each plate and place fish on top, skin-side-up. garnish with fried leeks and parsley leaves.