Date Posted: 11/6/2013
3 Tablespoons Raisins or Dried Cranberries
1/4 Cup Rice Wine Vinegar
Four 5 ounce Striper fillets
Salt and freshly ground Black Pepper
1/2 Cup All Purpose Flour
1/2 Cup Olive Oil
Thinly Slice Shallot
1 Clove Garlic, minced
Pinch of Red Pepper Flakes (More for a spicier version.)
2 Tablespoons Pine Nuts, lightly toasted
1/2 Cup Orange Juice
2 Tablespoons Italian Parsley Leaves, coarsely chopped
1. Place raisins (or cranberries) and vinegar in small saucepan over medium-high heat. Once vinegar comes to a boil, remove from heat and set aside.
2. Pat fillets dry and season with salt and pepper. Place flour in shallow bowl and dredge the fillets through flour and shake of excess. Heat 1/4 cup of olive 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 brown, about 3 or 4 minutes more. Transfer fish to plate and discard frying oil.
3. Wipe frying pan and set over medium heat. Add 2 tablespoons olive oil. Once hot, add shallots and saute till translucent, but not brown - about 3 minutes. Add garlic and cook till aromatic - about 1 minute. Stir in pepper flakes, raisin (or cranberry) mixture, pine nuts and orange juice and cook until reducing by about a third, maybe 5 - 6 minutes. Remove from heat season with salt and whisk in remaining oil and parsley. Spoon sauce over fish.
Found this recipe in the Wall Street Journal. We served it with Quinoa and Roasted Cauliflower. Spooned the sauce over the Quinoa too.