Tuna Or Swordfish With Onion Confit

1. 1

   Put olive oil in a 10- or 12-inch skillet, and turn heat to medium.

2. 2

   Add onions, a good pinch of salt, pepper and thyme or bay leaf.

3. 3

   Cook, stirring, until mixture starts to sizzle, a minute or two.

4. 4

   Adjust heat so that you need to stir at most every 5 minutes to keep onions from browning as they soften.

5. 5

   Cook at least 30 minutes.

6. 6

   Meanwhile, cut tomatoes in half and shake out seeds, then cut into 1/2-inch dice.

7. 7

   Heat a grill until moderately hot.

8. 8

   When onions are very soft, almost a shapeless mass, season fish and grill, turning once, for a total of about 6 minutes for tuna, 8 to 10 minutes for swordfish; check for doneness by making a small cut in the center to peek inside.

9. 9

   While fish is grilling, stir olives and tomatoes into onions, and raise heat; cook, stirring occasionally, until tomatoes liquefy and mixture becomes juicy.

10. 10

    Taste, and adjust seasoning.

11. 11

    Serve fish on a bed of onion confit, whole fish cut into serving portions.

* Per serving · 4 servings · Values may vary.

No additional tips available.