Lacquered Flounder

Ingredients

• 1 dried cascabel chile
• 4 cups fresh satsuma orange or tangerine juice (about 16 satsumas)
• 1/4 cup turbinado sugar
• 1/2 teaspoon cane vinegar
• 8 (6-ounce) flounder fillets, skinned
• 1 1/2 teaspoons Creole seasoning
• 2 tablespoons canola oil, divided

Preparation

1. 1. Pierce chile with a knife. Combine chile, juice, sugar, and vinegar in a Dutch oven; bring to a boil over medium-high heat. Cook until reduced to 1 cup (about 20 minutes), stirring occasionally. Reduce heat, and simmer until reduced to 3/4 cup (about 10 minutes), stirring occasionally. Discard chile.
2. 2. Preheat oven to 350°.
3. 3. Sprinkle both sides of fish with Creole seasoning. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add 4 fillets to pan; sauté 2 minutes on each side or until browned. Place fish on a baking sheet; spread about 1 tablespoon juice mixture over each fillet. Repeat procedure with remaining oil, fish, and juice mixture.
4. 4. Bake at 350° for 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.