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