1 Spanish onion, cut into thin strips

Grated zest and juice of 1 lemon

1/4 cup (60 ml) honey

1 tablespoon (15 ml) butter

1 cup (250 ml) white wine

2 tablespoons (30 ml) soy sauce

1 tablespoon (15 ml) sesame oil

2 tablespoons (30 ml) whole-grain mustard

1/2 teaspoon (2.5 ml) ground coriander

4 skinless fish steaks (tuna or monkfish) (175 g each)

Salt and pepper

Preheat the oven’s broiler.

In a skillet, caramelize the onion, lemon zest and half the honey in the butter over medium heat for about 20 minutes. Deglaze with 15 ml (1 tablespoon) of lemon juice. Keep warm.

In a small saucepan, combine the remaining lemon juice and honey with the white wine, soy sauce, sesame oil, mustard and ground coriander. Bring to a boil and reduce by half. Keep warm.

Place the fish on a buttered shallow baking dish. Brush the fish with the wine-based reduction. Season with salt and pepper. Bake in the middle of the oven for about 5 minutes for tuna and 8 to 10 minutes for monkfish, depending on the thickness; tuna is served rare. Baste halfway through cooking.

At service, drizzle the fish with the wine-based reduction and top with onion confit.

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