David Taniss Onion Confit Recipes
TUNA OR SWORDFISH WITH ONION CONFIT
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put olive oil in a 10- or 12-inch skillet, and turn heat to medium. Add onions, a good pinch of salt, pepper and thyme or bay leaf. Cook, stirring, until mixture starts to sizzle, a minute or two. Adjust heat so that you need to stir at most every 5 minutes to keep onions from browning as they soften. Cook at least 30 minutes.
- Meanwhile, cut tomatoes in half and shake out seeds, then cut into 1/2-inch dice. Heat a grill until moderately hot.
- 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. While fish is grilling, stir olives and tomatoes into onions, and raise heat; cook, stirring occasionally, until tomatoes liquefy and mixture becomes juicy. Taste, and adjust seasoning. Serve fish on a bed of onion confit, whole fish cut into serving portions.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 860 milligrams, Sugar 5 grams, TransFat 0 grams
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