Source: dLife

A delicious low-carb monkfish dish made with sweet onions and olives.

Servings

4 tsp margarine , divided
2 Onion, sweet, fresh , thinly sliced (or 2 Vidalia onions)
0.25 tsp salt
0.5 tsp black pepper , freshly ground
2 oz pitted calamata olives , 1/4 cup
0.25 tsp hot red pepper flakes
1 lb monkfish , membrane removed
2 tbsp chopped parsley , fresh
1 fresh lemons , cut into 4 wedges

1 Coat a large skillet with fat-free cooking spray and heat over medium-high heat. Melt 3 teaspoons of the margarine in the skillet and stir in the onions, separating them into rings.
2 Cook and stir until softened, 2 to 3 minutes. Sprinkle with the salt and 1/4 teaspoon of the pepper. Reduce the heat to medium-low, cover, and cook, stirring frequently, until the onions are deep brown (approximately 15 minutes). Stir in the olives. Remove the mixture to a plate and cover with foil to keep warm.
3 Combine in a small bowl the red pepper and remaining 1/4 teaspoon black pepper. Cut the fish crosswise into 1-inch thick medallions.
4 Melt the remaining 1 teaspoon margarine over medium heat in the same skillet used to cook the onions. When hot, add the medallions and cook until opaque throughout, about 3 minutes each side.
5 Remove to a platter or plates and top with the onion mixture.
6 Sprinkle with the parsley and serve the lemon wedges for squeezing.