CURRIED BALSAMIC ORANGE GLAZE OVER PAN-SEARED FISH

2 tablespoons canola oil
1 1/2 pounds salmon (sea bass may be used)
Salt and fresh cracked pepper, to taste
2 teaspoons red curry paste
1/4 cup chopped shallots
1/3 cup balsamic vinegar
1/3 cup orange juice
2 tablespoons brown sugar

Season both sides of the fish with salt and fresh cracked pepper.

In a large, nonstick skillet, heat oil over medium high heat. Cooking skin-side down first, brown the fish well on both sides, not flipping until the first side is well-colored. This could take 3 to 6 minutes depending on the thickness of the fish. Remove fish from pan to serving plate. Cover to keep warm.

Add red curry paste and shallots to pan drippings. Stir-fry until red curry paste is dissolved and fragrant, and the shallots are wilted.

Add vinegar, orange juice and brown sugar. Mix together, scraping up any bits of fish or skin that might have stuck to the pan. Boil until liquid is reduced and slightly thickened, about 2 to 3 minutes.

Pour the glaze over the fish and serve.

Makes 4 servings
Source: San Angelo Standard-Times, May 10, 2006