Paranza Mixed Fried Fish With Balsamic Vinegar Food

SEARED SALMON WITH BALSAMIC GLAZE

Steps:

• Stir together balsamic vinegar, water, lemon juice, and brown sugar in a small bowl.
• Pat salmon dry and season with salt and pepper.
• Heat oil in a 12-inch nonstick skillet over medium high heat, not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes.
• Turn fish over and sear until just cooked through, 3 to 4 minutes more.
• Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam).
• Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.
• Spoon glaze over salmon.
• Serve and enjoy!

ALLEY FRIES WITH BALSAMIC GLAZE

Steps:

• Make the balsamic glaze: Bring the vinegar to a simmer in a saucepan over medium-high heat. Simmer until syrupy and reduced to about 1/2 cup, 8 to 10 minutes; keep warm or at room temperature.
• Make the fries: Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fryer thermometer registers 220 degrees F. Working in batches, add the potatoes and fry until slightly colored but still pale, about 5 minutes. Transfer to a baking sheet using a large slotted spoon; let cool.
• Increase the heat to bring the oil temperature to 350 degrees F. Working in batches, return the fries to the hot oil and fry until golden brown, 8 to 10 minutes. Transfer to a paper towel-lined baking sheet using a large slotted spoon. Season immediately with salt and pepper.
• Preheat the broiler. Transfer the fries to a heatproof platter or baking sheet. Sprinkle with the cheese and broil until it melts, about 2 minutes. Drizzle with some of the balsamic glaze and sprinkle with the red pepper flakes. Photograph by Kat Teutsch

BALSAMIC BAKED TILAPIA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onion and red pepper in the oil until onion is tender and golden, and peppers are slightly soft, about 10 minutes. Stir balsamic vinegar into the vegetables; season with salt and pepper.
• Rub tilapia filets with 2 teaspoons olive oil and a sprinkle of salt and pepper. Place fillets in a small baking dish, and top with the balsamic onion mixture. Sprinkle fish evenly with blue cheese.
• Bake in preheated oven until fish flakes easily. Serve atop salad greens.

PARANZA MIXED FRIED FISH WITH BALSAMIC VINEGAR

Steps:

• Mix the flour together in a bowl. Clean the squid. Cut the squid into rounds of about one fifth of an inch thick. Carefully and thoroughly wash the sardines, mullet and whitebait. Place all the fish together in cold water and do a final rinse. Drain thoroughly, and coat with the flour mixture. Pour the oil into a pan and heat it. When the oil is hot, place the fish into the pan and fry until crisp and brown. Using a slotted spoon, transfer fish to paper towels to drain. Right before serving, sprinkle with pearls of Prelibato, our white balsamic vinegar.

BATTERED BALSAMIC FISH

Steps:

• Heat 1/4 to 1/2 inch of oil in a large heavy skillet over medium heat. While that is warming, place the red onion onto a platter and sprinkle with balsamic vinegar.
• Combine the bread crumbs and flour. Press fish into the mixture to coat on both sides. Fry in the hot oil until cooked through, about 5 minutes on each side.
• Transfer to the dish of onions and allow to drain. Wait 5 minutes and then transfer to serving plates. Spoon some of the vinegar and onions over the top for show.

BALSAMIC REDUCTION FROM FOOD NETWORK

Steps:

• In a small saucepan, combine vinegar, sugar, rosemary, and garlic.
• Bring to a boil and reduce heat to low.
• Simmer 10 minutes to thicken sauce.
• Remove garlic and serve with your favorite meat.