Flounder In Saor

• 1/2 cup golden raisins
• 3 tablespoons grappa or dry white wine
• 13 cup pine nuts
• 5 tablespoons extra virgin olive oil
• 2 cups thinly sliced sweet onions
• 2 cloves garlic, minced
• 13 cup flour
• Salt and freshly ground white pepper to taste
• 4 6-ounce flounder or fluke fillets
• 3 tablespoons white wine vinegar
• 2 tablespoons chicken stock

1. Place raisins in a small dish, add grappa or wine and set aside to soak.
2. Toast pine nuts in a hot skillet.
3. Set aside.
4. Heat 2 tablespoons oil in a large skillet.
5. Add onions and garlic and saute over low heat, stirring frequently, until onions are soft and golden, about 20 minutes.
6. Remove onions and garlic from pan and set aside.
7. Spread flour on a large plate and season with salt and pepper.
8. Rinse fillets and pat dry.
9. Dust lightly with seasoned flour.
10. Place remaining oil in skillet and place over high heat.
11. Add fillets and lightly brown, turning once, about 2 minutes per side.
12. Transfer to a warm serving platter.
13. Return onions and garlic to skillet and heat.
14. Stir in raisins and grappa or wine.
15. Add vinegar and chicken stock.
16. Quickly bring to a simmer, season to taste with salt and pepper and spread over flounder.
17. Scatter pine nuts on top and serve, or set aside and serve at room temperature.

golden raisins, grappa, nuts, extra virgin olive oil, sweet onions, garlic, flour, salt, flounder, white wine vinegar, chicken stock

Taken from cooking.nytimes.com/recipes/8891 (may not work)