| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
Italian |
Italian |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Virgin olive oil |
| 6 |
lg |
Onions — sliced |
| 1 |
pn |
Salt — to taste |
| 1 |
pn |
Black pepper — to taste |
| 4 |
oz |
Golden seedless raisins — |
|
|
Soaked & drained |
| 12 |
oz |
Red wine vinegar |
| 4 |
oz |
Balsamic vinegar |
| 24 |
oz |
Grouper fillets — cut in |
| 6 |
oz |
Portions |
|
|
Salt and pepper — to taste |
|
|
Virgin olive oil — to saute |
|
|
The fish |
| 2 |
oz |
Pine nuts — toasted |
|
|
(garnish) |
| 1 |
tb |
Fresh chives — chopped |
|
|
(garnish) |
| 2 |
oz |
Additional virgin olive oil |
|
|
(garnish) |
INSTRUCTIONS
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: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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