Grilled Halibut with Sweet Onions & Garlic
1 1/2 pounds halibut, sliced 3/4-inch thick (4 servings)
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.