4 ounces virgin olive oil

6 large onions -- sliced

1 pinch salt -- to taste

1 pinch black pepper -- to taste

4 ounces golden seedless raisins -- soaked & drained

12 ounces red wine vinegar

4 ounces balsamic vinegar

24 ounces grouper fillets -- cut in 6-oz portions

salt and pepper -- to taste virgin olive oil -- to saute the fish 2 ounces pine nuts -- toasted (garnish)

1 tablespoon fresh chives -- chopped (garnish)

2 ounces additional virgin olive oil -- (garnish)

STEP ONE: Soak golden raisins in water until plump, then drain.

STEP TWO: Heat saute pan on high heat, until very hot. Add 4 ounces oil, heat until smoki ng. Toss in onions, stirring quickly so they don't burn. Season with salt and p epper, and cook 5 to 10 minutes until lightly caramelized. Add raisins and vine gars and cook on low heat until all vinegar is absorbed into the onions. Set as ide, keep warm.

STEP THREE: Season fish with salt, pepper, and oil. Grill each side 2 to 3 minutes over hig h heat until done. Place bed of onions on serving platter, top with fish, and g arnish with pine nuts, chives, and additional olive oil.