Striped Bass in Saor

• 1 cup vegetable oil
• 1 leek, white part only, finely julienned
• 6 fresh Italian parsley, washed and dried
• 1 large red onion, thinly sliced
• 5 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 3 tablespoons dry red wine
• 1 teaspoon sugar
• 1 tablespoon pine nuts
• 1 tablespoon golden raisin
• 1 teaspoon orange zest
• 16 ounces striped bass, filets with skin
• 12 teaspoon salt
• 12 teaspoon pepper

1. Heat vegetable oil in a small, heavy saucepan over high heat until very hot, but not smoking.
2. Place half the leeks in the oil and fry until golden brown, about 1 minute.
3. Remove with a slotted spoon, drain on paper towels and repeat with remaining leeks.
4. Add parsley, fry for 10 seconds, and remove immediately.
5. Drain on paper towels and set aside.
6. Cook onions in 2 T olive oil in a medium skillet over medium low heat, until soft, about 20 minutes.
7. Stir in vinegar, wine, sugar, pine nuts, raisins, orange zest and 1 T olive oil.
8. Season with salt and pepper to taste.
9. Set aside.
10. Season fish with salt and pepper on both sides.
11. Sear fish skin-side-down in remaining olive oil over high heat for 2 minutes (don't allow oil to reach smoke point; fish will curl)Turn fish and sear 1 minute more.
12. To serve, spoon half the onion mixture onto each plate and place fish on top, skin-side-up.
13. Garnish with fried leeks and parsley leaves.

vegetable oil, only, italian parsley, red onion, olive oil, red wine vinegar, red wine, sugar, nuts, golden raisin, orange zest, bass, salt, pepper

Taken from www.food.com/recipe/striped-bass-in-saor-339842 (may not work)