Grilled Fish with Onion Confit
Grilled Fish with Onion Confit
Ingredients
- 1 Spanish onion, cut into thin strips
- Grated zest and juice of 1 lemon
- 1/4 cup (60 ml) honey
- 1 tablespoon (15 ml) butter
- 1 cup (250 ml) white wine
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) sesame oil
- 2 tablespoons (30 ml) whole-grain mustard
- 1/2 teaspoon (2.5 ml) ground coriander
- 4 skinless fish steaks (tuna or monkfish) (175 g each)
- Salt and pepper
Instructions
- Preheat the oven’s broiler.
- In a skillet, caramelize the onion, lemon zest and half the honey in the butter over medium heat for about 20 minutes. Deglaze with 15 ml (1 tablespoon) of lemon juice. Keep warm.
- In a small saucepan, combine the remaining lemon juice and honey with the white wine, soy sauce, sesame oil, mustard and ground coriander. Bring to a boil and reduce by half. Keep warm.
- Place the fish on a buttered shallow baking dish. Brush the fish with the wine-based reduction. Season with salt and pepper. Bake in the middle of the oven for about 5 minutes for tuna and 8 to 10 minutes for monkfish, depending on the thickness; tuna is served rare. Baste halfway through cooking.
- At service, drizzle the fish with the wine-based reduction and top with onion confit.
Grilled Fish with Onion Confit