Sweet And Sour Pan-Fried Sea Bass - Chef Cathy Whims

• 3 tablespoons dried cranberries
• 1/4 cup Sherry vinegar
• Four 5-ounce sea bass fillets
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 3/4 cup olive oil
• 1/2 cup thinly sliced shallots
• 1 clove garlic, finely chopped
• Good pinch red pepper flakes
• 2 tablespoons pine nuts, lightly toasted
• 1/2 cup freshly squeezed orange juice
• 2 tablespoons Italian parsley leaves, coarsely chopped
• . . . .
• . . . . (continued) . . . "Caramelized flour has a nice flavor and texture," she said, "so I want to preserve that." Other amendments are small but effective: Orange juice mellows the sauce's abrasive quality, while a glug of olive oil adds extra body. Cranberries stand in for raisins-Ms. Whims loves the color they bring to the dish-and Sherry vinegar makes a more nuanced base than white vinegar.
• "It is obviously a culture of fish in Venice, and this technique was a useful one before refrigeration," the chef said. With this contemporary rendition, Ms. Whims shifts the emphasis from utility to sheer pleasure.
• -Kitty Greenwald

1. 1. Place cranberries and vinegar in a small saucepan over medium-high heat. Once vinegar comes to a boil, remove from heat and set aside.
2. 2. Pat fillets dry and season with salt and pepper. Place flour in a shallow bowl. Dredge fillets through flour and shake off excess. Heat 1/2 cup oil in a large frying pan over medium heat. Once hot, fry fillets until golden brown, about 5 minutes. Flip and fry reverse side until golden, about 3 minutes more. Transfer fish to a plate and discard frying oil.
3. 3. Wipe frying pan and set over medium heat. Add 2 tablespoons oil. Once hot, add shallots and saute until translucent but not browned, 3 minutes. Add garlic and cook until aromatic, about 1 minute. Stir in pepper flakes, cranberry mixture, pine nuts and orange juice, and cook until reduced by a third, about 5 minutes. Remove from heat, season with salt and whisk in remaining oil and parsley. To serve, spoon sauce over fish.

cranberries, ubc, bass fillets, salt, allpurpose, olive oil, shallots, clove garlic, red pepper, pine nuts, freshly squeezed orange juice, italian parsley, flour, before refrigeration

Taken from www.epicurious.com/recipes/member/views/sweet-and-sour-pan-fried-sea-bass-chef-cathy-whims-52537611 (may not work)