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Red Snapper w/Sweet & Sour Sauce


6 SNAPPER FILETS, 6-8 OUNCES EACH
1/4 CUP FLOUR
6 TABLESPOONS OLIVE OIL
2 RED ONIONS SLICED THIN
3 TABLESPOONS PINE NUTS
ZEST OF ONE LEMON
1/4 CUP RED VINEGAR
1/4 CUP BALSAMIC VINEGAR
2/3 CUP DRY WHITE WINE (OR CHICKEN STOCK)
1/4 CUP CHOPPED PARSLEY


SAUCE:
SAUTE ONIONS IN 3 TABLESPOONS OF THE OLIVE OIL OVER LOW HEAT UNTIL ONIONS
ARE SOFT, ABOUT 20 MINUTES. ADD PINE NUTS AND COOK AN ADDITIONAL 2 MINUTES.
ADD THE TWO VINEGARS AND WHITE WINE (OR CHICKEN STOCK) AND SIMMER FOR AN
ADDITIONAL 5 MINUTES.

IN A LARGE SAUTE PAN OVER MEDIUM HEAT, ADD THE REMAINING 3 TABLESPOONS OF
OLIVE OIL AND HEAT UNTIL HOT, BUT NOT SMOKING. LIGHTLY DUST THE SNAPPER FILETS
WITH FLOUR, ADD TO PAN AND SAUTE 3-4 MINUTES PER SIDE UNTIL WELL BROWNED.
REMOVE THE FISH TO A WARM SERVING PLATTER.

ADD THE ONION MIXTURE TO THE PAN, SIMMER FOR 2 MINUTES, AND SPOON OVER THE
SNAPPER FILETS. SPRINKLE WITH CHOPPED PARSLEY AND SERVE.

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