Cane vinegar is made from sugar cane syrup. Look for Steen's vinegar, made in Louisiana, or substitute Champagne vinegar. Turbinado sugar gives the glaze a golden color and imparts a hint of molasses to the flavor. Substitute granulated sugar, if necessary. Pan-sear satsuma halves for an elegant garnish; for more ways to use satsumas, see our In Season column.

Recipe by Cooking Light December 2008


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8 servings (serving size: 1 fillet)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Preheat oven to 350°.

  • 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.

  • Bake at 350° for 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.


Commander's Palace Restaurant, New Orleans, Louisiana

Nutrition Facts

258 calories; calories from fat 20%; fat 5.8g; saturated fat 0.8g; mono fat 2.5g; poly fat 1.9g; protein 31.8g; carbohydrates 18.5g; fiber 0.3g; cholesterol 87mg; iron 0.8mg; sodium 250mg; calcium 41mg.