Striped Bass in " Saor"

Ingredients

For the Garnish

• 1 cup vegetable oil
• 1 leek, white part only, finely julienned
• 6 fresh Italian parsley, washed and dried

For the Sauce

• 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
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. 1

   Heat vegetable oil in a small, heavy saucepan over high heat until very hot, but not smoking. Place half the leeks in the oil and fry until golden brown, about 1 minute. Remove with a slotted spoon, drain on paper towels and repeat with remaining leeks. Add parsley, fry for 10 seconds, and remove immediately. Drain on paper towels and set aside.

2. 2

   Cook onions in 2 T olive oil in a medium skillet over medium low heat, until soft, about 20 minutes. Stir in vinegar, wine, sugar, pine nuts, raisins, orange zest and 1 T olive oil. Season with salt and pepper to taste. Set aside.

3. 3

   Season fish with salt and pepper on both sides. 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.

4. 4

   To serve, spoon half the onion mixture onto each plate and place fish on top, skin-side-up. Garnish with fried leeks and parsley leaves.