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1
If marinating the fish: Quarter the onions and place in a food processor fitted with the steel blade.
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2
Add a generous pinch of salt and pulse the onions until pureed and watery.
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3
Line a strainer with a double thickness of cheesecloth and dump in the pureed onions.
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4
Take up the edges of the cheesecloth and squeeze out the onion juice (you can also use a cloth kitchen towel for this).
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5
Discard the pulp.
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6
Add to the onion juice the lemon juice, olive oil and bay leaves.
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7
Place the fish steaks in the marinade, turn over a few times, cover the bowl and refrigerate for 1 to 2 hours, basting or turning the fish from time to time.
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8
Heat a hot charcoal or gas grill, or a grill pan or cast-iron skillet over medium-high heat.
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9
If you have not marinated the fish, simply salt and pepper and brush with olive oil.
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10
Combine the yogurt, garlic and lemon juice in a bowl.
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11
Season to taste with salt and pepper and stir in the dill or mint.
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12
Set aside.
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13
Arrange the arugula on a large serving platter.
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14
Grill the fish on each side for 2 to 4 minutes, depending on how rare you like it.
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15
Brush the unturned side with marinade (or just olive oil) before turning it over.
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16
Transfer the fish to the platter, placing the steaks on top of the arugula.
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17
Spoon the yogurt sauce over the fish and arugula, and serve.
