AGE IS JUST A NUMBER Aged vinegar doesn’t have to be top-of-the-line, $80-a-bottle stuff, but it should be a cut above your basic supermarket variety & reserved for use as a condiment.
SERVING SUGGESTIONS
Serve with steamed green beans & roasted tomatoes, with a drizzle of syrupy balsamic vinegar over the top.
food
Striped Bass
This basic method can be used to cook any firm, meaty fish filet, such as snapper, grouper or salmon.
Ingredients (Serves 4)
| 4 | 6- to 8-oz. striped bass filets |
| salt and pepper to taste | |
| extra-virgin olive oil | |
| aged balsamic vinegar |
Instructions
- Preheat oven to 350 F.
- Rinse fish and pat dry with paper towels. Transfer to a large plate, season both sides with salt and pepper, and coat lightly with oil.
- Heat a large cast-iron skillet (bottom lightly coated with oil) or nonstick frying pan over high heat until quite hot. Place fish skin-side up in pan, reduce heat to medium-high and cook until well browned, about 5 minutes. Turn fish over with spatula and cook for 1 minute.
- Transfer pan to oven and cook until fish is nearly opaque in centre, about 7-10 minutes.
- Divide fish among four plates and drizzle with balsamic vinegar.
*Find this and other great recipes in…
Recipes: A Collection for the Modern Cook
By Susan Spungen
A collection of easy recipes for home cooks, accompanied by 100 colour photos, in the same classic, simple style.
Note: This recipe has been adapted from its original.
Check out more wine reviews, commentary, criticism, enthusiasm and voice from Joel Wilcox at Writer's Blanc!
http://writersblanc.ca/
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