Striped Bass in Agrodolce Sauce

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This elegant striped bass in agrodolce sauce is a beautiful example of the classic Italian sweet and sour flavour profile. The dish centres on delicate white fish fillets nestled in a rich, syrupy glaze made from red wine, white balsamic vinegar, and plump golden raisins. Slow-cooked shallots provide a savoury depth that perfectly balances the sharpness of the vinegar, creating a sophisticated sauce that feels indulgent yet remains remarkably light.

As a heart-healthy main course, this recipe is an excellent choice for those seeking a nutritious dinner without compromising on complex flavours. Striped bass is a lean source of protein that pairs wonderfully with the agrodolce aromatics. Serve this dish with a side of steamed greens or crushed new potatoes to soak up the delicious juices, finishing with a scatter of fresh fennel fronds for a bright, aniseed lift.

Ingredients for Striped Bass in Agrodolce Sauce

120ml de aceite de oliva
675g shallots (about 10 large or 15 medium), trimmed, leaving root end intact, and quartered lengthwise (halved if small)
350ml de vino tinto seco
240ml white balsamic vinegar
160 ml de agua
80ml de azúcar
60 ml de pasas doradas
1 3/4 cucharaditas de sal
1/2 cucharaditas de pimienta negra
1 California bay leaf (or 2 Turkish)
8 (6- to 200g ) pieces farm-raised striped bass fillet (1/2 inch thick), skinned
Garnish: chopped fennel fronds

How to make Striped Bass in Agrodolce Sauce

Heat 60ml oil in a 12- to 13-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shallots, stirring occasionally, until browned and just tender, about 8 minutes. Remove from heat and add wine, vinegar, water, sugar, raisins, 1 1/4 teaspoons salt, 1/4 teaspoons pepper, and bay leaf, then briskly simmer, stirring occasionally, until shallots are very tender and liquid is thick and syrupy, 40 to 45 minutes. (If liquid is reduced before shallots are tender, add 120ml water and continue to simmer.)

Pat fish dry, then sprinkle with remaining 1/2 teaspoons salt and 1/4 teaspoons pepper. Fold fillets in half, skinned side in.

Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 folded fillets, turning over once, until deep golden, 4 to 6 minutes total. Put cooked fish (still folded) on top of sauce in heavy skillet. Wipe out nonstick skillet and sauté remaining 4 fillets in remaining 2 tablespoons oil in same manner, transferring to sauce.

Cook, partially covered, over moderate heat until fish is just cooked through, 2 to 3 minutes.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.