Striped Bass with Fresh Figs Recipe

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 large shallots, sliced thin
• 1 large clove garlic, slivered
• 16 ripe black figs, not too soft, stemmed and halved vertically
• 1/2 teaspoon ground cloves
• 3 tablespoons saba (Italian grape-must syrup); or pomegranate molasses
• 3/4 cup dry red wine
• 3 1/2 tablespoons soft unsalted butter, preferably high fat (84-86 percent)
• Salt and ground black pepper
• 28- to 30-ounce fillet of wild striped bass, with skin, or halibut
• 1 tablespoon flour