BRAISED SEA BASS WITH VEAL GLAZE

Braised Sea Bass With Veal Glaze image

Provided by Molly O'Neill

Time 20m

Yield 4 servings

Number Of Ingredients 13

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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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 451, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 4 grams, Sodium 493 milligrams, Sugar 3 grams, TransFat 0 grams