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12 Best Foods Cookbook by Dana Jacobi

Creamy caramelized onions contrast nicely with this firm, meaty fish. Searing the fish on top of the stove to give it a brown crust, then finishing it in the oven, is how chefs keep a thick fillet crisp outside and moist inside.
Makes 4 servings



• 2 tablespoons unsalted butter
• 2 pounds yellow onions (about 4 large), thinly sliced
• 2 teaspoons wildflower honey
• 2 whole cloves
• Salt and freshly ground pepper to taste
• 1½ pounds halibut fillet with the skin, cut in 4 pieces
• 2 teaspoons unbleached all-purpose flour
• 1 tablespoon light olive or canola oil
• 1 lime, cut in 8 wedges, for garnish


1. Heat the butter in a deep, medium skillet over medium-high heat. Add the onions, stirring until they are coated. Cook until they wilt, stirring occasionally, 6 minutes. Mix in the honey and cloves. Cover the pan tightly and cook 10 minutes longer.

2. Uncover and continue cooking, stirring frequently, until the onions are soft and honey-colored, 15 minutes. Remove the cloves and season to taste with salt and pepper. There will be about 2 cups of cooked onions.

3. Preheat the oven to 500°F. Rub each piece offish with 1/2 teaspoon of flour. Season the fish with salt and pepper. In a medium ovenproof skillet, heat the oil over medium-high heat. Add the fish and cook skin side down for 2 minutes. Turn and cook until the fish is golden brown, 6 minutes.

Transfer the skillet to the oven and roast the fish 4 minutes, or until it feels firm when pressed in the center with your fingertip. To serve, set each piece of the roasted halibut skin side down in the center of a dinner plate. Top with one-quarter of the caramelized onions. Arrange 2 lime wedges on top.

Make the onions up to 3 days ahead and this dish assembles very easily. Simply reheat the onions, wrapped  in foil, at 350°F for 20 minutes, then increase the temperature to roast the fish.

Per serving
382 calories 13 g fat, 5 g saturated fat, 39 g protein, 28 g carbohydrates, 5 g fiber

    FOOD FACT - Halibut provides a good amount of omega-3s, but stick to fish caught in the Pacific as Atlantic halibut is endangered.

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