Source: dLife

Vidalia onions on this Yellowtail Snapper make for one tasty meal!

Servings

2 cup Onion, vidalia, fresh, chopped , sliced
1 tbsp Vinegar, balsamic
2 tsp brown sugar
4 tsp olive oil
1 lb Fish, yellowtail, mixed species, fillet, raw
1 tsp salt and pepper (optional)

1 Begin by microwaving the onions on high in a covered microwave-safe dish for 5 minutes, or until the onions are transparent.
2 Carefully remove the cover and stir in the vinegar and brown sugar.
3 Recover and allow to set for several minutes so the onion absorbs the flavors.
4 On medium-high heat, heat a nonstick pan and add the oil.
5 Transfer the steamed onion mixture to the pan and sauté until brown, but not crisp.
6 Cook until all liquid has evaporated from the pan, stirring often. When finished, the onions should have a shiny and dark caramelized color.
7 Next, preheat your oven to 375 degrees F and rinse the snapper fillets in cold water.
8 Dry the fillets between paper towels and then arrange them on a baking sheet treated with nonstick cooking spray.
9 Spoon the caramelized onions over the top of the fillets, pressing them to form a light crust over the top of the fish.
10 Bake until the fish flakes easily with a fork, roughly 12 to 15 minutes.
11 Serve immediately.

The brown sugar will cause the onions to burn easily if you are not careful. If they brown too quickly, lower the heat and add a few tablespoons of water. Tastes great with homemade Madeira sauce (refer to the dLife Madeira Sauce recipe).