This simple dish is made complete by the gentle marination and the beautiful caramelization of the fish, both techniques I remember from my days in the FCI classroom.
The sauce is a long-time favorite of mine that I learned from a wonderful American chef, the late Patrick Clark. Not only does it work on fish, it is terrific for poultry, pork, mashed potatoes, couscous, and other grains. (This recipe makes a lot of sauce and will keep for weeks in the refrigerator. You need only abou