Anton Mosimann's Halibut Fillets

• 4 fillets of halibut weighing about 6 ounces each, skinned and carefully boned
• Coarse salt and freshly ground pepper to taste
• 11 ounces red onions, finely sliced
• 4 fluid ounces red wine, preferably Beaujolais
• 1 teaspoon orange peel
• 1 teaspoon honey
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon unsalted melted butter
• 4 sprigs fresh tarragon to garnish

1. Season the fish fillets with salt and pepper and set aside.
2. Place the onions and red wine in a fireproof dish and season lightly with salt and pepper.
3. Cover and simmer until soft, stirring occasionally with a wooden spoon.
4. Add the orange peel and honey.
5. Keep warm.
6. Heat the oil and one tablespoon butter in a frying pan and saute the fillets on each side for about two minutes or until golden.
7. Arrange the onions on four warmed plates, place the fish fillets on top and brush them with the melted butter.
8. Garnish with tarragon sprigs and serve immediately.

weighing, salt, red onions, fluid ounces red wine, orange peel, honey, olive oil, unsalted butter, butter, tarragon

Taken from cooking.nytimes.com/recipes/9047 (may not work)