Grilled Fish with Onion Confit

  • Preparation 15 MIN
    Cooking 30 MIN
  • Servings 4



  1. Preheat the oven’s broiler.
  2. 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.
  3. 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.
  4. 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.
  5. At service, drizzle the fish with the wine-based reduction and top with onion confit.


We usually use the term steaks to talk about a thick piece of beef to be grilled or seared. A steak is generally for one person. By extension, we now use this term to describe a piece of fish fillet taken in its thickest part. The fish steak, like the beef steak, can be grilled or seared and serves only a single portion.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With monkfish

Content % Daily Value
Calories 310  
Total Fat 9 g  
Saturated Fat 3 g  
Sodium (salt) 865 mg  
Carbohydrates 24 g  
Fibre 1 g  
Protein 34 g