Seared Fillets With Roasted Garlic-Onion Glaze

Every once in a while, we are presented with a fun, and unique challenge in the kitchen. my challenge was presented to me recently as a dear friend of mine was coming over for dinner with her sweet kids.

Now the kids menu, I have that down, I have a MEAN recipe for Macaroni and Cheese that is conveniently provided for me on the back of the box. I swear, every time I make Macaroni and Cheese according to the directions, at least one child will tell me how good it is. But I digress.

For my friend, she has a lot of foods she can’t eat, including Gluten, Cheese, Bell Peppers…the list goes on. She has found herself cooking for herself a lot lately and making two meals, one for her and one for her family, so I wanted to give her a gift of not cooking. Something delicious that she could dive into and enjoy without having to lay a finger in the kitchen.

So after many questions and texts back and forth to make sure I could use certain ingredients  I came up with this wonderful dish that I highly recommend.  Allergies or not, I think a lot of folks will like this!

Dani’s Delicious Seared Fillets With Roasted Garlic-Onion Glaze

Ingredients:

2 Fillets (3 oz each)

Salt, pepper and garlic powder

Olive Oil

One whole Garlic Head

1/2 Onion chopped into medium size pieces

Approx. 1 Cup White Wine

Mixed Green Salad

You will need an Hour of active cooking to make this recipe.

Directions:

1. Roast the garlic in the oven. If you have a garlic roaster you can follow the directions for the roaster, this works very well. But basically, peel the paper off of the garlic as best you can without breaking the head apart. Then cut 1/2 inch off of the top of the garlic head to have the garlic poke out. Put the garlic head in the roaster and pour about 1 TBSP of Olive Oil on the garlic and sprinkle with ground black pepper and salt.  Bake at 350 Degrees for 15 minutes. Then put 1/2 Cup of water in the bottom of the roaster and baste. Continue to baste every 15 minutes until it has cooked for 1 hour.

2.While the garlic is roasting, prepare the fillets. Drissle some  Olive Oil over the Fillets and add some Salt, Pepper and Garlic Powder. Let sit until they are at room temperature.

3.  Chop the onions into medium size pieces. You don’t want them too small because they’ll disappear in the sauce, so think a little bigger than you typically would, but definitely still bite size.

4.  Don’t forget about that garlic…keep basting it 🙂

5.  Warm a pan on medium high and put about 1 TBSP of olive oil at the bottom of the pan, and add about 1 TBSP Butter in there too. This mixture of oil and butter makes for a great sear on the fillets.

6.  When the butter is melted, and a little bubbly, put the fillets in the pan and let them sear up for about 3-4  minutes on each side. The hard part here is don’t move the fillets while they’re searing. This makes a little crust on each side.

7.  Add the onions to the pan and spread around the fillets.  Let the onions cook in the juice, and if the pan is getting dry add a little butter / olive oil to keep the onions moist.

8.  When the onions are light brown and look delicious, add about 1 cup of white wine. Be careful when you do this, the pan will get splattery, so have a splatter cover ready. Then pour yourself a glass of that same white wine. Take a sip of your white wine, you’re almost done.

9. Take the garlic out of the oven and let cool slightly. when cooled and you can touch it (it will still be warm, so be careful, use a fork and your fingers to squeeze out all the garlic cloves and put them in the pan with the sauce and fillets.

10. Let the wine simmer down to a reduced brown liquid that looks somewhat syrupy. When that happens turn the heat off, you’re ready to dish up.

11. Serve the plate with the fillet on the side with some of the Onion-Garlic Glaze on top of the Fillet.

12. Add the Mixed Greens to the side of the Fillet and again put more glaze right on the salad like a dressing.

13. Serve with a nice glass of wine and enjoy a lovely evening catching up with your friend.

This takes a lot more work than that Macaroni and Cheese, but trust me, it’s worth it. Plus it’s always fun to have friends hanging around the kitchen as you’re cooking.

I hope you enjoy this recipe as much as I enjoyed creating it, and it’s yummy enough to make over and over for your entire family. Even those without allergies.

Enjoy!

~Dani

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