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You will create a new appreciation for fish when you serve this rosy dish.  White fish is transformed with the addition of sauteed shallots and a light, tangy raspberry glaze. Quick and easy to prepare, sever with rice or a baked potato and steamed vegetables.

• 4 fish fillets (about 1 lb. total)- ling cod, red snapper, sole, tilapia
• salt & pepper
• 1/4 cup all purpose flour
• 1 large shallot minced (about 3 tablespoons)
• 2-4 teaspoons olive oil (as needed)
• 1/3 cup Fuller's Raspberry Vinegar
• 1 tablespoon cold butter cut into 6 small pieces (keep chilled)

Rinse fillets under cold water, pat dry. Lightly salt and pepper on both sides. Put flour onto a plate or pie plate. Coat both sides of the fillets with flour.

Heat a large, non-stick frying pan over medium heat and add 1 teaspoons olive oil. When oil is hot, saute the shallots  3-4 minutes until translucent. Push the cooked shallots to the sides of the pan, heat another teaspoon oil and saute 2 fillets at a time, 2-3 minutes until golden brown on each side. Remove to a warm platter; add 1 teaspoon olive oil (if needed) and cook remaining fillets, place on warm platter.*

Raise the heat in the pan slightly. Quickly stir the shallots and juices left in the pan then add the 1/3 cup Raspberry Vinegar, continue stirring. Cook for about 2 minute to reduce the vinegar then add the butter, whisking lightly to to combine with the vinegar. Cook for another minute.

Place a fillet onto each dinner plate and top with raspberry glaze.

*Tips for Cooking Fish. Adjust cooking time according the thickness of fillets. Remember to let the fish cook undisturbed for 2-3 minutes to develop a nice crust. Be sure not to crowd the fish; cook it in batches rather than overcrowd the pan.

For thin fillets cook over medium high heat for 2-3 minutes, then turn, cook for another minute or two, then remove the pan from heat and let the residual heat cook the fish. Cook thick fillets 5-6 minutes on the first side, then reduce heat to medium and cook for 4-5 minutes longer. Fish is ready when fish is opaque and flakes easily.