Striped Bass with Sweet Carrots and Cider Glaze
| Serves | 4 |
|---|---|
| Ingredients | Seafood, Vegetables |
| Menu Part | Entree |
Source: Dickinson College, Carlisle, Pa.
Not your run-of-the-mill fish dish, this recipe goes sweet with caramelized carrots and a cider glaze.
Ingredients
1/2 cup apple cider
1/2 cup cider vinegar
1 tbsp. unsalted butter
3 tbsp. extra-virgin olive oil
1 1/2 lb. carrots, peeled and sliced on the diagonal 1/8 inch thick
2 garlic cloves, crushed and peeled
2 rosemary sprigs
Salt and freshly ground pepper
1 tbsp. chopped parsley
1 tbsp. vegetable oil
4 6-oz. skinless striped bass fillets (other sustainable meaty white fish fillets)
Steps
- In a nonreactive saucepan, boil cider and cider vinegar over high heat until reduced to 2 tablespoons, 15 minutes. Remove from heat and stir in butter.
- Meanwhile, in a nonstick skillet, heat olive oil. Spread carrots in an even layer and add garlic and rosemary. Cook over moderately high heat, without stirring, for 3 minutes. Reduce heat to moderate and cook, stirring, until the carrots are just tender and richly caramelized, 5 minutes. Discard garlic and rosemary. Season carrots with salt and pepper. Stir in parsley and half of cider glaze.
- In a nonstick skillet, heat vegetable oil. Season fish with salt and pepper and add to skillet. Cook over moderately high heat until fillets are lightly browned, 4 minutes. Turn and cook until fish is just white throughout, 2 minutes.
- Transfer caramelized carrots to plates, set fish on top. Drizzle with remaining cider glaze and serve.