Grouper Saor

Directions

Soak golden raisins in water until plump, drain.

Heat sauté 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.

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.