ItalianCookingForum.net
<click here to go back to recipes

● Sea Bream with Balsamic Vinegar and Onion Sauce

2 whole sea bream, about 2 pounds each
4 tablespoons extra-virgin olive oil
4 red onions, sliced
2 cloves garlic
6 tablespoons red wine
6 tablespoons balsamic vinegar
4 tablespoons butter
salt and freshly ground pepper

Fillet the sea bream, removing the bones but leaving the skin intact and set aside. In a skillet over medium heat, warm Photo courtesy of the Consortium of Producers of the Traditional Balsamic Vinegar of Modena A panel of expert taste testers assess the quality of Traditional Balsamic Vinegar of Modena the olive oil. Add the onions and garlic and cook for about 10 minutes, being careful not to burn the garlic. Add the red wine and the balsamic vinegar and cook down until the liquid has almost reduced. Set aside. Preheat a grill or grill pan and cook the fish, skin side first, on both sides until crisped and cooked through. To each fish add 1 tablespoon of butter and season with salt and pepper. Spoon some of the sauce onto a serving platter. Arrange the fish on top of the sauce. Serve accompanied by the extra sauce. ● Serves 4

printer friendly