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Striped Bass with Sweet Carrots and Cider Glaze
Not your run-of-the-mill fish dish, this recipe goes sweet with caramelized carrots and a cider glaze.
Servings
4
4
Menu Part
- entree
Main Ingredient
- Seafood
- Vegetables
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.
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