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How To make Grouper Saor

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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.

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