Grouper Saor

Recipe Ingredients

4 oz	113g	Virgin olive oil
6 oz	170g	Onions - sliced (large)
1		Salt - to taste
1		Black pepper - to taste
4 oz	113g	Golden seedless raisins - soaked and drained
12 oz	340g	Red wine vinegar
4 oz	113g	Balsamic vinegar
24 oz	681g	Grouper fillets - cut in 6-oz portions
		Salt and pepper - to taste
		Virgin olive oil - to sauteethe fish
2 oz	56g	Pine nuts - toasted (garnish)
1 tablespoon	15ml	Fresh chives - chopped (garnish)
2 oz	56g	Additional virgin olive oil - (garnish)

Recipe Instructions

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

STEP TWO: Heat sauteepan 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.

Source:
Carlucci on Halsted Street, Chicago

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