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Moroccan Onion Relish (for fish steaks)

Note: This relish is delicious with broiled, baked or steamed fish. Try it with halibut or salmon steaks or the seafood of your choice. Serve with lemon wedges.

2 pounds onions, peeled, halved and cut crosswise into thick slices
3 tablespoons olive oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground allspice or cloves
1/2 teaspoon ground black pepper
1/2 teaspoon salt, or to taste (optional)
1 cup water
1/2 cup golden raisins
1/4 cup sugar, or sweetener of your choice (optional)

Heat the olive oil in a heavy pan over medium heat. Add the onions and seasonings and cook, stirring, for 5-10 minutes. Add the water, raisins and sugar or sweetener (if using). Cover the pan and cook, stirring occasionally, for about 20 minutes more. If there is a lot of liquid in the pan, scoop the onions out, bring the liquid to a boil and cook it until it is very thick. Then stir the onions back in. Serve warm or chilled; keeps well in a sealed refrigerator container.

Yield: About 2 cups

Adapted from Paula Wolfert's The Slow Mediterranean Kitchen

June 21st, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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