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January 21: Lunchbreak - Executive Chef Frank Brunacci Makes Grilled Australian Hiramasa with Sweet and Sour Pearl Onions

Australia Week 2011
Trump International Hotel & Tower Chicago
401 N. Wabash Avenue

Grilled Australian Hiramasa with Sweet and Sour Pearl Onions


For Hiramasa:
4 pieces Hiramasa, 5 oz. each, skin on
1 bunch watercress, leaves picked and washed
salt, to taste
pepper, to taste
olive oil

For Pearl Onions:
20 oz pearl onions, peeled
5 cups cold water
1/2 cup white wine vinegar
1/2 cup brown sugar
1/2 cup golden raisins
3 Tablespoons extra-virgin olive oil
3 Tablespoons tomato paste
1/4 teaspoon dried thyme
1 Tablespoon salt


To cook the fish:
Lightly brush each piece of fish on both sides with olive oil and season each with salt and pepper. Grill skin side down for 1 minute. Then, rotate 90 degrees and grill for one additional minute, to achieve a crisscross pattern. Flip the fish onto the other side and repeat the process.

To cook the onions:
Place all ingredients into a medium-sized pot. Bring the mixture to a boil. Reduce heat and simmer until the onions are soft and the liquid is syrupy, about 2 hours.

To finish the plate:
Spoon some of the onions in the middle of four plates and place a piece of fish on each plate. Decorate the fish with watercress leaves brushed with olive oil.

Fish Cooking Tips:

Never pepper fish during the cooking process. If you need to season before the fish is fully cooked, only use salt.

Fish is ready to eat when the meat is tender to a fork.

Hiramasa has a high-oil content, and tastes better when just slightly cooked. Over-cooking will dry out the fish, so it's important to watch the time and heat.

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