Sauteed Golden Tilefish with Kumquat-Shallot Glaze

Kumquat-Shallot Glaze is a light and delicate sauce that goes well with mild tilefish or sole. For a full meal, add a light grain such as couscous pilaf and perhaps sauteed greens or peapods.

SERVES: 4

INGREDIENTS:

• 1 tablespoon butter or vegetable oil
• 1/3 cup shallots, chopped
• 2 heaping tablespoons very thinly sliced kumquats
• 1/3 cup white wine
• 1/2 cup mirin
• juice from 1/2lemon
• pinch of salt
• 1 1/2 pounds tilefish fillets
• flour for dredging fish fillets
• 3 tablespoons butter or vegetable oil
• pomegranate seeds for garnish

INSTRUCTIONS:

1. Heat butter or oil in a skillet. Saute shallots for 3 minutes over medium heat. Add kumquats, wine, mirin, lemon juice, and salt. Cook over a high flame for a few minutes until it reaches a glazelike consistency.
2. Dredge the fish fillets in flour, and saute in 3 tablespoons butter or oil over medium-high heat.
3. Serve glaze over sauteed fish, and garnish with pomegranate seeds.