Snapper In Onion Sauce And Traditional Balsamic Vinegar Of Modena

Preparation:

Preparation: Fillet the dentex, remove the bones and leave the skin. Cut the onions into very thin slices, sauté them with a whole clove of garlic and two tablespoons of olive oil for about ten minutes, letting them cook very slowly. Add the red wine and the balsamic vinegar and let it evaporate. Grill the red snapper fillet first on the skin side to make it crunchy; turn the fillet and, when cooked, heat the sauce, add the knob of butter, salt and pepper. Serve the tenderloin resting on the sauce.