Hitting the Balsamic Sauce

DEAR SOS: I was in Philadelphia to see the Cezanne exhibit and stopped for dinner at Circa. I had the freshest sea bass with the best balsamic vinegar sauce I have ever tasted. Do you think the chef would share the recipe?

--FAY

DEAR FAY: Eric Hal, the executive chef at Circa, sent this recipe with a word of advice: “Use a fine balsamic vinegar. The finer the grade, the tastier the sauce.” You can use any fish or shellfish you wish.

CIRCA CHILEAN SEA BASS WITH BALSAMIC GLAZE

SEA BASS

6 (6-ounce) fillets Chilean sea bass (or halibut or swordfish)

Salt, pepper

Flour

3 tablespoons oil

BALSAMIC GLAZE

2 cups balsamic vinegar

3 tablespoons butter

Salt, pepper

SEA BASS

Season fish to taste with salt and pepper. Dredge in flour and shake off excess.

Heat oil in 10-inch saute pan over medium heat. Lightly saute fillets until golden brown. Place fillets on baking sheet and bake them at 350 degrees until fish begins to flake slightly, 8 to 10 minutes. Remove and serve with Balsamic Glaze.

BALSAMIC GLAZE

Place vinegar in medium saucepan. Reduce by half over medium-high heat. When vinegar is reduced, add butter and whisk until smooth. Season with salt and pepper to taste.

Makes 6 servings.

Each serving contains about:

305 calories; 251 mg sodium; 124 mg cholesterol; 16 grams fat; 13 grams carbohydrates; 24 grams protein; 0.01 gram fiber.

Double-Duty Dressing DEAR SOS: Do you have the recipe for the salad dressing served at the Benihana chain of restaurants?

--RAY

DEAR RAY: The dressing is great on lettuce or cabbage salads. It’s also a good marinade for barbecued chicken, fish or meat.

BENIHANA SALAD DRESSING

1/2 cup soybean oil

1/4 cup white vinegar

3 tablespoons tomato paste

1 tablespoon soy sauce

1/2 teaspoon salt

1/2 teaspoon minced ginger root

1/2 cup sliced celery

1/4 cup coarsely chopped onion

Combine oil, vinegar, tomato paste, soy sauce, salt, ginger, celery and onion. Mix at medium speed of processor 3 to 5 seconds until celery is finely grated. Add dressing to salad and toss.

Makes 1 1/2 cups dressing.

Each tablespoon contains about:

44 calories; 95 mg sodium; 0 cholesterol; 5 grams fat; 1 gram carbohydrates; 0 protein; 0.06 gram fiber.

In Search of a Sandwich DEAR SOS: I have searched everywhere and cannot find a recipe for the Louisiana muffuletta sandwich. Can you help?

--BOB

DEAR BOB: The basic Italian cold cut sandwich sold at Louisiana food stands is rarely given as a recipe in cookbooks. The sandwich gets its zing, however, from the olive salad pressed on both sides of split French bread. The olive salad also makes a fine topping on pizza, pasta and plain green salad or as an appetizer spread on rounds of crusty toast.

MUFFULETTA SANDWICHES

OLIVE SALAD

1 1/2 cups cracked green olives, pitted and chopped

1/2 cup olive oil

1 cup oil-preserved black olives, pitted and chopped

1/2 cup minced Italian parsley

1 (4-ounce) jar pimientos, drained and chopped

3 anchovy fillets, mashed to paste

2 tablespoons capers, drained

1 tablespoon minced garlic

1 teaspoon dried oregano

SANDWICH

1 loaf French bread, split in half

1/4 pound Genoa salami, thinly sliced

1/4 pound provolone, thinly sliced

1/4 pound mortadella, thinly sliced

OLIVE SALAD

Combine green olives, olive oil, black olives, parsley, pimientos, anchovies, capers, garlic and oregano in bowl. Pour into jar. Cover and set aside 2 to 3 hours, then refrigerate. Serve at room temperature.

SANDWICH

To assemble sandwich, drain olive salad and reserve marinade. Remove excess bread from inside of halved French bread. Coat inside of bread with marinade. Press olive mixture into both sides of bread. Layer with salami, provolone and mortadella. Wrap sandwich in foil. Top with heavy weight. Refrigerate 2 to 3 hours or overnight. Serve at room temperature.

Makes 8 servings.

Each serving contains about:

537 calories; 1,310 mg sodium; 32 mg cholesterol; 28 grams fat; 42 grams carbohydrates; 16 grams protein; 0.27 gram fiber.