Name: Striped Bass in Agrodolce Sauce
Yield: Makes 8 servings
Ingredients: 1/2 cup olive oil; 1 1/2 lb shallots (about 10 large or 15 medium), trimmed, leaving root end intact, and quartered lengthwise (halved if small); 1 1/2 cups dry red wine; 1 cup white balsamic vinegar; 2/3 cup water; 1/3 cup sugar; 1/4 cup golden raisins; 1 3/4 teaspoons salt; 1/2 teaspoon black pepper; 1 California bay leaf (or 2 Turkish); 8 (6- to 7-oz) pieces farm-raised striped bass fillet (1/2 inch thick), skinned; Garnish: chopped fennel fronds

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Striped Bass in Agrodolce SauceMikkel Vang

Agrodolce, an Italian sweet-and-sour sauce, combines vinegar and sugar. For tender results, be sure to peel off any leathery outer layers from the shallots.

Cooks' note:

Agrodolce sauce can be made 1 day ahead and cooled completely, then chilled, covered. Reheat over moderate heat before cooking fish.

Recipe notes

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