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
Description
Agrodolce, An Italian Sweet-and-sour Sauce, Combines Vinegar And Sugar. For Tender Results, Be Sure To Peel Off Any Outer Layers From The Shallots.
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