Onions
In large sautépan, heat oil and butter over medium-high heat; brown onions, stirring occasionally, about 8 minutes. Add raisins and sugar and cook another 2 minutes. Add vinegar, salt and pepper, simmering until almost no liquid remains. Reserve.
Snapper Fillets
Rub fillets with salt, pepper and 1/4 teaspoon cumin. In large skillet, heat olive oil, adding fillets and sear until golden brown on both sides. Transfer to serving plates.
Add garlic to pan and sauté for 1 minute. Stir in onions, reserving 1/2 cup for the bread, along with olives, capers, tomato, raisins, sherry and vinegar, stirring constantly until some of liquid evaporates. Add herbs, stock and remaining 1 1/2 teaspoons cumin and continue cooking until sauce thickens, about 3 minutes. Reduce heat, gradually adding butter and adjusting the seasoning. Spoon over snapper and top with the toasted bread and reserved onions.
Ingredients
Onions
- 3 Tablespoons canola oil
- 2 Tablespoons unsalted butter
- 1 large red onion, thinly sliced
- 1/2 large Spanish onion, thinly sliced
- 1/2 Cup California golden raisins
- 1 Tablespoon sugar
- 1/2 Cup sherry vinegar
- Salt and black pepper, to taste
Procedure
Fish
- 4 yellowtail snapper fillets (about 6 oz each)
- Salt and black pepper, to taste
- 13/4 Teaspoons cumin, divided
- 2 Tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 Cup black olives, chopped
- 1/4 Cup capers, rinsed
- 1 large tomato, diced
- 1/4 Cup California golden raisins
- 1/3 Cup dry sherry
- 1/3 Cup sherry vinegar
- 11/2 Teaspoons chopped fresh thyme
- 11/2 Teaspoons chopped fresh sage
- 11/2 Teaspoons chopped fresh rosemary
- 1/3 Cup chicken stock
- 4 Tablespoons unsalted butter
- 4 slices French bread, toasted