Grilled Halibut with Sweet Onions and Garlic
1 1/2 pounds halibut, sliced 3/4-inch thick
1 large Vidalia, Maui or other sweet onion
5 cloves garlic, thinly sliced
3 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon sugar
3 tablespoons orange juice, fresh is best
1/4 teaspoon salt
1/4 teaspoon pepper
• Peel and slice the onion and garlic cloves as thinly as possible.
• Heat the oil and butter in heavy skillet.
• When the butter bubbles, add the onions and garlic.
• Reduce heat to medium-low and cook the onions very slowly for 20 to 25 minutes until they're golden brown.
• Watch mixture to avoid burning.
• When the onions are golden, sprinkle with sugar, orange juice, salt and pepper. Allow the juice to evaporate for about 1 minute.
• While onions are cooking, heat a grill to medium-high.
• Brush both sides of the halibut fillets with olive oil.
• Cook the fish for 2 minutes directly on grill; rotate the fish one-quarter turn without flipping it. (This gives the fish an attractive diamond pattern from the grill.) Cook for 5 minutes longer on the same side.
• Flip fish and cook for 5 minutes longer.
• Fish is done when it feels firm to the touch. (Cooking time may vary slightly according to thickness of fillets.)
• Serve fillet topped with the onion and garlic mixture.
Makes 4 servings.
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