4 oz Virgin olive oil
6 lg Onions -- sliced
1 pn Salt -- to taste
1 pn Black pepper -- to taste
4 oz Golden seedless raisins --
Soaked & drained
12 oz Red wine vinegar
4 oz Balsamic vinegar
24 oz Grouper fillets -- cut in
6 oz Portions
Salt and pepper -- to taste
Virgin olive oil -- to saute
The fish
2 oz Pine nuts -- toasted
(garnish)
1 tb Fresh chives -- chopped
(garnish)
2 oz Additional virgin olive oil
(garnish)

STEP ONE: Soak golden raisins in water until plump, then drain.

STEP TWO: Heat saute pan on high heat, until very hot. Add 4 ounces oil,
heat until smoking. Toss in onions, stirring quickly so they dont burn.
Season with salt and pepper, and cook 5 to 10 minutes until lightly
caramelized. Add raisins and vinegars and cook on low heat until all
vinegar is absorbed into the onions. Set aside, keep warm. STEP THREE:
Season fish with salt, pepper, and oil. Grill each side 2 to 3 minutes over
high heat until done. Place bed of onions on serving platter, top with
fish, and garnish with pine nuts, chives, and additional olive oil.

Carlucci on Halsted Street, Chicago