- 1/2 cup apple cider
- 1/2 cup cider vinegar
- 1 tablespoon unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds carrots, peeled and sliced on the diagonal 1/8 inch thick
- 2 garlic cloves, crushed and peeled
- 2 rosemary sprigs
- Salt and freshly ground pepper
- 1 tablespoon chopped parsley
- 1 tablespoon vegetable oil
- Four 6-ounce skinless striped bass fillets or other sustainable meaty white fish fillets
- In a nonreactive saucepan, boil the cider and cider vinegar over high heat until reduced to 2 tablespoons, 15 minutes. Remove from the heat and stir in the butter.
- Meanwhile, in a nonstick skillet, heat the olive oil. Spread the carrots in an even layer and add the garlic and rosemary. Cook over moderately high heat, without stirring, for 3 minutes. Reduce the heat to moderate and cook, stirring, until the carrots are just tender and richly caramelized, 5 minutes longer. Discard the garlic and rosemary. Season the carrots with salt and pepper. Stir in the parsley and half of the cider glaze.
- In a nonstick skillet, heat the vegetable oil. Season the fish with salt and pepper and add to the skillet. Cook over moderately high heat until the fillets are lightly browned, 4 minutes. Turn and cook until the fish is just white throughout, 2 minutes longer.
- Transfer the caramelized carrots to plates and set the fish on top. Drizzle with the remaining cider glaze and serve.
For Bruce Sherman's luscious bass, try pouring a dry Rieslingthe variety's distinctive green-apple notes are delicious with the cider glaze in this dish. Riesling is typically assumed to be sweet, but dry versions are becoming more popular and are being produced in many regions around the world.