Fresh Entrees and Side Dishes

Ingredients

• 3 Tbsps. California Olive Ranch extra virgin olive oil
• 3 large or 4 or 5 medium onions, peeled and thinly sliced
• Salt and freshly ground black pepper
• 1 large thyme sprig or 1 bay leaf
• 2 medium tomatoes, cored
• 1 1/2 to 2 pounds tuna or swordfish, cut into steaks or left whole
• About 1/2 cup pitted and roughly chopped black olives.

Directions

1. Put California Olive Ranch extra virgin 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.


2. Meanwhile, cut tomatoes in half and shake out seeds, then cut into 1/2-inch dice. Heat a grill until moderately hot.


3. 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.