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Szechuan Grilled Pompano

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Szechuan Grilled Pompano
Jonathan Eismann, Pacific Time, Miami South Beach
Bon Appétit September 1995

Sauce:
1 1/2 tablespoons peanut oil
12 ounces shallots, peeled, thinly sliced
3 tablespoons minced peeled fresh ginger
2 tablespoons minced fresh cilantro
1 3/4 cups plus 2 tablespoons mirin
(sweet Japanese rice wine)
1 cup plus 2 tablespoons soy sauce
3 tablespoons fresh lime juice
1 1/2 teaspoons dried crushed red pepper

Fish:
Eight 6- to 8-ounce pompano fillets or
1-inch-thick sea bass fillets
Olive oil
1/4 cup unsalted butter
6 tablespoons minced green onion

For sauce: Heat peanut oil in heavy large skillet over medium-high heat. Add sliced shallots, minced ginger and cilantro and sauté until shallots soften and just begin to brown, about 5 minutes. Add mirin, soy sauce, lime juice and red pepper. Boil until sauce is reduced to 1 1/2 cups, about 15 minutes.
(Can be prepared 2 hours ahead. Cover and refrigerate.)
For fish: Prepare barbecue grill (medium-high heat). Brush fish with olive oil, ten sprinkle with salt and pepper. Grill fish until opaque in center, about 4 minutes per side. Transfer fish to platter. Cover with foil to keep warm.
Stir sauce over medium-low heat until heated through. Add butter and whisk until butter melts and blends into sauce. Mix in minced green onions. Spoon sauce onto plates. Top with fish. Garnish with whole green onions, if desired, and serve. Serves 8.