Grouper Saor

Saor is a classic Venetian preparation where sweet caramelized onions meet sharp vinegar to create a condiment that was originally used to preserve fried fish. This version grills grouper fillets and serves them over a bed of that agrodolce onion mixture.

Six large onions sounds like a lot, but they cook down dramatically. Sliced and hit with high heat in smoking olive oil, they caramelize in 5 to 10 minutes before absorbing a generous pour of both red wine vinegar and balsamic. The balsamic rounds out the sharpness and adds body while the plumped golden raisins bring pops of sweetness throughout.

The key is cooking the onions until ALL the vinegar is absorbed. Not reduced, not simmered off. Absorbed. The onions should be jammy and glazed, not swimming in liquid. This is what gives saor its signature sticky, sweet-sour intensity.

Grill the grouper hot and fast, just 2 to 3 minutes per side. Grouper is a firm, meaty fish that holds up beautifully on the grill without flaking apart.

Pro Tips

• Soak the raisins until truly plump before adding. Dry raisins will steal moisture from the onions.
• Don’t stir the onions constantly. Let them sit against the hot pan to develop brown color before tossing.
• The onion mixture can be made a day ahead and reheated. The flavors actually deepen overnight.
• Use a fish basket or well-oiled grates to prevent the grouper from sticking.

Variations

• Traditional sardine saor: Use whole butterflied sardines, lightly floured and fried, instead of grilled grouper.
• Swordfish swap: Thick swordfish steaks work just as well on the grill and hold up to the bold onion topping.
• Cold antipasto style: Serve at room temperature as a starter. Layer the fish and onions in a dish and let them meld for several hours in the fridge.