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Seafood - New Zealand / Australian
Hake with Balsamic Vinegar
1 1/2 lb Filet of hake
Salt and pepper to taste
Flour for dredging
3 TBS Butter
2 TBS Olive oil
1/3 cup Balsamic vinegar
2 tsp Capers
1. Season the filets with salt and pepper. Dredge in flour.
2. In a large non-stick fry pan, heat the butter and oil over medium high heat. When hot, add the fish and sauté 3 to 4 minutes per side until golden.
3. Douse the filets with the vinegar, sprinkle with the capers, and sauté 1 minute more, basting constantly. Let the vinegar cook down and become syrupy and the fish glazed before removing to a platter to serve.
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