Braised Sea Bass With Veal Glaze

• 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

1. Heat the oil in a large nonstick skillet set over high heat.
2. When the oil is almost smoking, add the sea bass and sear quickly on both sides until nicely browned.
3. Remove to a plate.
4. 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.
5. Cook, stirring, for 1 minute.
6. Whisk together the gin, soy sauce, vinegar, sugar, fish stock, veal glaze and bell pepper and pour into the pan.
7. Bring to a simmer and add the fish.
8. Cover, adjust heat so that the mixture just simmers and cook, turning once, until the fish is just cooked through, 8 to 10 minutes.
9. Transfer fish to a serving plate and pour the sauce from the pan over it.
10. Garnish with cilantro and serve.

vegetable oil, chilean sea bass, garlic, fresh ginger, pepper, gin, soy sauce, balsamic vinegar, sugar, fish stock, veal glaze, red bell pepper, cilantro

Taken from cooking.nytimes.com/recipes/7343 (may not work)