WSB with raspberry sauce

  This is pretty easy, tastes good on WSB.  Measurements are approximate:
In small sauce pan:
1 teaspoon or so of finely chopped shallot
1 teaspoon butter
Saute until shallot is soft

add:
1/2 cup dry red wine
@3 tablespoons of dark balsamic vinegar
@3 tablespoons of raspberry preserves
salt and pepper
reduce until thicker, about 1/2 the volume

Grill or fry Sea Bass, remove, pour sauce over on plate

I breaded the fillet in first in flour with some salt and pepper and a little paprika, then dredged in egg, then in crumbled corn flakes (sold pre-crumbled), fried in a little butter. I'm sure it would work over macadamia nut coating or some other favaorite.
   I tried it with cherry preserves, but I liked the raspberry better.

I will be revisiting this post in a few months- gotta catch one first. My plan is to tail Otobe around and "help" him by hauling one of the 3 in my yak!

Peace, y'all