Yield: 4 servings
|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|
|\N \N||Salt and pepper -- to taste|
|\N \N||Virgin olive oil -- to saute|
|\N \N||The fish|
|2 ounces||Pine nuts -- toasted|
|1 tablespoon||Fresh chives -- chopped|
|2 ounces||Additional virgin olive oil|
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