Roasted Halibut With Caramelized Onions

1. 1

   In a medium skillet, heat the olive oil over medium-high heat. Add the onions and cover partially until they start to sizzle and brown, about 10 minutes. Remove top of pan and reduce heat to medium. Cook, stirring occasionally, until the onions shrink and brown.

2. 2

   While onions are cooking, preheat oven to 450 degrees [or preheat grill to medium-high]. Line a baking sheet [or fish grilling tray] with aluminum foil and spray the foil with nonstick cooking spray.

3. 3

   Put the fish on top of the foil lined pan or tray, and season it with salt to taste. In a small bowl, whisk together the mustard, mayonnaise (or olive oil) vinegar and honey. Brush the mixture liberally over the top, bottom and non-skin covered sides of the fish.

4. 4

   Roast the fish in the oven for 10-15 minutes [or grill for 10-12 minutes) until a knife slides easily in the thickest part of the fillet, and the middle of the fish is white.

5. 5

   A few minutes before fish is fully cooked, add a splash of balsamic vinegar to the onions and stir thoroughly.

6. 6

   Remove the fish from the oven to a plate and top with the onions or serve the onions on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.