Cooking with Rena Lee

Yield:4

INGREDIENTS:

1 tsp	olive oil
4	halibut steaks, skinned, 6 oz each
1/2 tsp	cornstarch mixed with 2 tsp cold water
	salt and pepper
2 tbsp	fresh chives, snipped, to garnish
	FOR THE RED ONION RELISH
2	medium red onions
6	shallots
1 tbsp	lemon juice
2 tsp	olive oil
2 tbsp	red wine vinegar
2 tsp	superfine sugar
2/3 cup	fresh fish stock

DIRECTIONS:

To make the relish, peel and thinly shred the onions and shallots. Place in a small bowl and toss in the lemon juice.
Heat the oil in a pan and saute the onions and shallots for 3-4 minutes, or until just softened.
Add the vinegar and sugar and continue to cook for 2 minutes over a high heat. Pour in the stock and season with salt and pepper to taste.
Bring to a boil and simmer gently for a further 8-9 minutes, until the sauce has thickened and is slightly reduced.
Brush a nonstick, ridged skillet with oil and heat until hot. Press the fish steaks into the pan to seal, lower the heat, and cook for 4 minutes. Turn the fish over and cook for 4-5 minutes, until cooked through. Drain on paper towels and keep warm.
Stir the cornstarch paste into the onion sauce and heat through, stirring, until thickened. Season to taste.
Pile the relish onto 4 warm plates and place a halibut steak on top of each. Garnish with chives and pepper.