Steelhead with Fennel Red Wine Sauce

1. In 1 tablespoon of olive oil, saute cabbage and onions in a large pan for 10-12 minutes until fully wilted. Salt and pepper to taste. Keep warm until plating.
2. Prepare sauce (see below), and then keep warm over very low heat.
3. Steelhead steaks should be of even thickness for consistent cooking. Pan-sear steelhead in scant olive oil, cooking 3-4 minutes on each side, starting with skin side up.
4. Plate cabbage and onions, place fish on top, spoon sauce over to taste.

Sauce:

1. Boil 2 tablespoons water and the sugar until golden caramel colored and syrupy, about 6 minutes.
2. Remove saucepan from heat and add the balsamic vinegar; stir to blend. Turn down heat to low and stir to dissolve thickened syrup. Add shallots, continue stirring.
3. Add wine and return to a boil. Cook 8-10 minutes to reduce to by half.
4. Add chicken stock, return to boil. Cook to reduce to about 1 cup. Lower heat.
5. Combine corn starch and remaining 2 tablespoons water, add to the sauce and whisk over medium heat until sauce is thickened. Lower heat to simmer.
6. Taste. Add white and black peppers, kosher salt, a pinch of fennel seeds, and butter. Simmer 10 minutes.
7. Serve over fish and cabbage.