Instructions: Caramelize shallot and garlic with sugar and butter in small saucepan over low heat, about 10 minutes. Add wine, vinegar, and clam juice, and boil until liquid is reduced to about 2 tablespoons. Strain. Press liquid out of shallots with the back of a spoon. Add vanilla and reduce again to 2 tablespoons. Watch carefully to prevent burning. Season with salt and pepper. Cool.

Dredge halibut lightly with flour. Heat butter and oil in saute pan until very hot. Add sea bass and saute on both sides until golden. Remove from heat and brush all sides with cooled glaze. Immediately place in hot oven until cooked through, about 5 minutes.

Makes 2 servings.

This recipe can easily be doubled.

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