SHERRY RESERVA WINE VINEGAR (SPAIN)
From Jerez, Spain and made in the traditional solera system, our Sherry Reserva 25-year aged wine vinegar has a true sherry flavor that can only come from cask aging. This fine Spanish vinegar is fabulous in reduction sauces, glazes and whenever strength and depth of flavor is desired.
PERFECT PAIRINGS?
-The sky's the limit!!!!
Fried Sea Bass Fillets with Cranberry-Orange Sauce
3 tablespoons dried cranberries
1/4 cup Olive on Brooklea Sherry Vinegar
4 5-oz. sea bass fillets
Salt and pepper
1/2 cup all-purpose flour
3/4 cup extra virgin olive oil
1/2 cup shallots, thinly sliced
1 clove garlic, finely chopped
Pinch red pepper flakes
2 tablespoons pine nuts, lightly toasted
1/2 cup freshly squeezed orange juice
2 tablespoons Italian parsley leaves, coarsely chopped
Place cranberries and vinegar in a small saucepan over medium-high heat. Once vinegar comes to a boil, remove from heat and set aside.
Pat fillets dry and season with salt and pepper. Place flour in a shallow bowl. Dredge fillets through flour and shake off excess. Heat 1/2 cup 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, about 3 minutes more. Transfer fish to a plate and discard frying oil.
Wipe frying pan and set over medium heat. Add 2 tablespoons oil. Once hot, add shallots and sauté until translucent but not browned, about 3 minutes. Add garlic and cook until aromatic, about 1 minute. Stir in pepper flakes, cranberry mixture, pine nuts, and orange juice, and cook until reduced by a third, about 5 minutes. Remove from heat, season with salt and whisk in remaining oil and parsley. Spoon sauce over fish. Serves 4.
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