This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"An onion can make people cry, but there has never been a vegetable invented to make them laugh."
- Will Rogers, American Humorist
This is a lovely marmalade that relies on the natural sweetness of the onions for a terrific topping to a wonderful fish.
The terms "green onion" and "scallion" are usually used interchangeably. As if that might not be confusing enough, green onions are also known as spring onions or salad onions. All are white onions that are harvested before they are mature. Scallions are often thought of as less mature, smaller onions.
Green onions are harvested before a bulb develops and this is the best way to determine the difference between the two. Scallions don't form as much of a bulb at the white base. You can use either in a recipe that calls for green onions or scallions, but you may find a wide variety in flavor. Scallions are generally milder, but when buying green onions there is no way to know how strong the flavor is until you actually put them to a taste test.
A single green onion weighs about an ounce and has 51 micrograms of Vitamin K.
Ramps have become very popular lately. Think of them as wild green onions on steroids. They're also known as wild leeks and I've even seen them listed as the Tennessee truffle. They have a stronger flavor - more like garlic and are not cultivated so are usually available only from March to June.
4 ounces green onions = 36 calories, 0g fat, 0g sat fat, 0 mono fat, 2g protein, 8g carbohydrates, 18mg sodium, 0mg cholesterol
Servings = 4 | Serving size =4 ounces grouper with onion marmalade
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
The marmalade keeps well for about two days and can be reheated gently.
Note: The green onions are high in Vitamin K and this recipe is not safe for CoumadinŽ (warfarin) users with them in it. Replace with an extra onion.
|1||bunch green onions|
|spray olive oil|
|1 tsp||unsalted butter|
|1 medium||white onion (sliced thin)|
|1 medium||red onion (sliced thin)|
|2 large||shallots (sliced thin)|
|1/8 tsp||ground black pepper|
|1 tsp||maple syrup|
|1 Tbsp||balsamic vinegar|
|1/2 cup||white wine|
|4||4 ounce grouper filets|
|fresh ground black pepper (to taste)|
|spray olive oil|
Preheat oven to 325°F. Place a medium skillet in the oven.
Trim the green tops of the green onions from the white and place in the preheated pan. Spray lightly with olive oil and return to the oven. These will take about 10 minutes to roast. Turn once. Remove and let cool. After they are cool chop them into about 1/2 inch lengths.
Place the butter in a large non-stick skillet and heat over medium heat. Add the white onions, red onions, the white part of the green onions and shallots and cook slowly stirring frequently. Do not allow to burn but gently brown. Add the salt, pepper, maple syrup, vinegar, white wine and water. Bring to a boil and then reduce heat to a simmer.
Cook until the liquid is reduced to about 3 tablespoons. Place about half of the cooked onions in a food processor and add the roasted scallions. Process very carefully by pulsing until the mixture is the consistency of marmalade. (Do not over process or it will be four onion sauce.)
When ready to serve preheat the oven to 400°F. Place a large skillet in the oven and allow it to heat for about ten minutes. Sprinkle the fish with salt and pepper.
Spray the hot pan lightly with olive oil. Place the grouper in the pan flesh side down and cook for about 3 minutes. Turn the fish skin side down and cook for another 7 - 9 minutes depending on the thickness of the fish.
Remove and top with the onion marmalade.
Serving size = 4 ounces grouper
Servings = 4
Amount Per Serving
|Calories 172||Calories from Fat 20|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 9g||3%|
|Dietary Fiber 1g||4%|
|Vitamin A 11%||Vitamin C 12%|
|Calcium 6%||Iron 9%|
|Vitamin K 52 mcg||Potassium 720 mg|
|Magnesium 49 mg|