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

Description

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

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