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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Dairy Sami Cklive08 4 Servings

INGREDIENTS

2 T Minced shallot
1 t Unsalted butter
3 T Red Burgundy
2 T Balsamic vinegar
2 t Fresh lemon juice
3/4 c Fish Stock, see * Note
or substitute chicken
broth
1/4 c Evaporated skim milk
1 1/2 t Cornstarch
1 T Chopped fresh tarragon
leaves or small
Chives
Salt, to taste
Freshly-ground black pepper
to taste
4 Pieces Striped bass or black
sea bass fillet
With skin -, 4 oz ea

INSTRUCTIONS

Note: See the "Fish Stock" recipe which is included in this
collection.  Prepare grill. In a heavy saucepan saute shallot in butter
over  moderate heat until softened. Add Burgundy, vinegar, and lemon
juice  and boil until reduced to a glaze. Remove from heat. In another
heavy  saucepan whisk together Fish Stock or broth and 2 tablespoons
evaporated milk just to a simmer. In a cup stir together cornstarch
and remaining 2 tablespoons milk and whisk into stock mixture. Simmer
1 minute, whisking occasionally, and whisk into shallot mixture.  Bring
sauce to a boil, whisking, and whisk in tarragon and salt and  pepper
to taste. Keep sauce warm. (Sauce may be made 1 day ahead and  cooled,
uncovered, before being chilled, covered. Reheat sauce over  low heat
before serving.) Pat fish dry and season with salt and  pepper. Grill
fish, flesh-side down first on an oiled rack set 5 to 6  inches over
glowing coals 2 to 3 minutes on each side, or until just  cooked
through. (Alternatively, brush a hot well-seasoned ridged  grill pan
with oil and grill fish over moderately-high heat.) Serve  fish with
sauce. This recipe yields 4 servings.  Recipe Source: COOKING LIVE with
Sara Moulton Recipe courtesy of  Gourmet Magazine From the TV FOOD
NETWORK - (Show # CL-9136 broadcast  05-26-1998) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
11-22-1998  Recipe by: Sara Moulton  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 228
Calories From Fat: 59
Total Fat: 6.4g
Cholesterol: 56.5mg
Sodium: 1515.5mg
Potassium: 826.8mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: 2.5g
Protein: 33.9g


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