Grouper saor

Yield: 4 servings

Measure Ingredient
4 ounces Virgin olive oil
6 larges Onions -- sliced
1 pinch Salt -- to taste
1 pinch Black pepper -- to taste
4 ounces Golden seedless raisins --
\N \N Soaked & drained
12 ounces Red wine vinegar
4 ounces Balsamic vinegar
24 ounces Grouper fillets -- cut in
6 ounces Portions
\N \N Salt and pepper -- to taste
\N \N Virgin olive oil -- to saute
\N \N The fish
2 ounces Pine nuts -- toasted
\N \N (garnish)
1 tablespoon Fresh chives -- chopped
\N \N (garnish)
2 ounces Additional virgin olive oil
\N \N (garnish)

STEP ONE: Soak golden raisins in water until plump, then drain.

STEP TWO: Heat saute pan on high heat, until very hot. Add 4 ounces oil, heat until smoking. Toss in onions, stirring quickly so they don't burn. Season with salt and pepper, and cook 5 to 10 minutes until lightly caramelized. Add raisins and vinegars and cook on low heat until all vinegar is absorbed into the onions. Set aside, keep warm.

STEP THREE: Season fish with salt, pepper, and oil. Grill each side 2 to 3 minutes over high heat until done. Place bed of onions on serving platter, top with fish, and garnish with pine nuts, chives, and additional olive oil.

Recipe By : Carlucci on Halsted Street, Chicago From: Marjorie Scofield Date: 09-30-95 (00:42) (160) Fido: Recipes

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