4 ounces virgin olive oil
6 large onions — sliced
1 pinch salt — to taste
1 pinch black pepper — to taste
4 ounces golden seedless raisins — soaked & drained
12 ounces red wine vinegar
4 ounces balsamic vinegar
24 ounces grouper fillets — cut in 6-oz portions
salt and pepper — to taste virgin olive oil — to saute the fish 2 ounces pine nuts — toasted (garnish)
1 tablespoon fresh chives — chopped (garnish)
2 ounces additional virgin olive oil — (garnish)
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 smoki ng. Toss in onions, stirring quickly so they don’t burn. Season with salt and p epper, and cook 5 to 10 minutes until lightly caramelized. Add raisins and vine gars and cook on low heat until all vinegar is absorbed into the onions. Set as ide, keep warm.
STEP THREE: Season fish with salt, pepper, and oil. Grill each side 2 to 3 minutes over hig h heat until done. Place bed of onions on serving platter, top with fish, and g arnish with pine nuts, chives, and additional olive oil.