Ingredients:
- 4 skin-on seabass fillets
- Salt
- 1 pound fresh porcini or portobello mushrooms
- 1 cup Port wine
- 1 cup Sherry vinegar (substitute red wine)
- 3 T grapeseed or canola oil
- 2 finely chopped garlic cloves
- 1 t dried thyme
- Black pepper
- 1/2 t. Chinese five-spice powder
- 2 T finely chopped chives
- 2 T butter
Preparation:
Take the fish fillets out and salt them lightly, then set them on a cutting board to come to room temperature.
Meanwhile, combine the vinegar and Port and boil it down until it is syrupy, which will be about 1/4 to 1/3 of a cup. Watch your temperature so it doesn't burn -- you will need to reduce the temperature as your syrup reduces.
Slice the porcini mushrooms lengthwise or chop the portobellos.
Also at this time, heat a skillet over high heat for about 2 minutes. Add the mushrooms and cook over the high heat dry, stirring constantly, until they begin to release their water.
Once they do, add 2 tablespoons of butter, the thyme and the garlic and continue to toss and cook until the garlic is beginning to brown and the mushrooms are seared. Turn off the heat and remove to a bowl.
To cook the fish, heat the grapeseed or canola oil over medium-high heat until it is almost smoking, about 2-3 minutes.
As the oil heats, scrape the skin side of the fish fillets with the back of the knife and then dust with a little five-spice powder. Rub this powder in well.
Once the oil is hot, lay the fish fillets skin side down and turn the heat down to medium. Press the top of the fillets down with a spatula gently so they don't arch up. Cook most of the fish on this side, so if they are a standard rock cod, black seabass or striped bass fillet, maybe 4-6 minutes.
Turn once and finish cooking. I will cook it for 1-2 minutes and then turn off the heat, letting the carryover heat in the pan finish that side.
Meanwhile, reheat the mushrooms and them place some down on the plate. Drizzle some of the Port wine-vinegar syrup around the plate, then top with a piece of fish, skin side up. Sprinkle some chives over it all and serve immediately.
For a wine, I'd suggest a dry rose or a light-bodied red, such as a Sangiovese or a Beaujolais.