Pesce al 'Ebraica

Ingredients

• •2 pounds white-fleshed fish fillets such as cod, halibut, or sea bass
• •1 small onion, finely chopped
• •2 tablespoons extra-virgin olive oil
• •1/4 cup honey
• •1/4 cup white wine vinegar
• •1/3 cup raisins
• •1/4 cup pine nuts
• •1 cup water or light fish stock
• •1 1/2 teaspoons kosher salt
• •1/2 teaspoon black pepper
• •2 tablespoons chopped parsley

Instructions

1. 1

   Season the fish lightly with salt and pepper.

2. 2

   Heat the olive oil in a wide pan and soften the onion over medium heat.

3. 3

   Add the honey, vinegar, water or stock, raisins, and pine nuts, stirring until the sauce is balanced and lightly simmering.

4. 4

   Lay the fish fillets into the sauce in a single layer.

5. 5

   Cover and poach gently for 10 to 12 minutes, or until the fish flakes easily.

6. 6

   Taste the sauce and adjust with a little more honey or vinegar if needed.

7. 7

   Let the fish cool slightly in the sauce so the flavors meld.

8. 8

   Sprinkle with parsley and serve warm or at room temperature.