Fish with honey and vinegar
Updated Oct. 12, 2023
- Total Time
- 35 minutes
- Prep Time
- 25 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound slender asparagus
- 3½tablespoons butter
- 1½tablespoons finely minced shallots
- 4fillets of St. Pierre (John Dory), sea bass or gray sole; total weight about 1 pound
- ¼cup white-wine vinegar
- ½tablespoon honey
- 1tablespoon water or fish stock
- 1teaspoon fresh lemon juice
Nutritional analysis per serving (4 servings)
229 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 22 grams protein; 492 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Snap off the ends of the asparagus where they break naturally, then steam them about 2 minutes. Set aside, covered or wrapped in foil to keep them warm.
- Step 2
In a skillet large enough to hold the fish in a single layer, heat 3 tablespoons of the butter over medium heat. Before the foam subsides, add shallots. Saute until shallots become translucent.
- Step 3
Dry fish fillets on a paper towel, add them to skillet and cook over high heat about 1½ minutes on each side, until they are barely cooked through. Do not overcook. Remove fish to a platter and cover to keep warm.
- Step 4
Add vinegar and honey to skillet and simmer 3 to 4 minutes, until liquid has reduced somewhat. Whisk in remaining butter and add water or stock and lemon juice. Cook briefly until sauce is syrupy.
- Step 5
Transfer fish to each of four plates, spoon about a tablespoon of sauce over each fillet and garnish with a few asparagus spears.
Private Notes
Comments
terrific. perfect with this fish.
This was more sweet than sour but everyone liked it very much. It was buttery and delicious.