Australian Sea Bass with caramelized onions and Balsamic Vinegar of Modena PGI

• 6 oz Australian sea bass - filleted

• 1 medium onion

• 1 garlic clove

• 1 head cauliflower

• Extra virgin olive oil

• 4oz Aged Balsamic Vinegar of Modena PGI

• Salt and pepper to taste

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PROCEDURE:

• Chop and steam cauliflower.

• Cook it and sautée with extra virgin olive oil, salt and pepper until fork tender.

• Chip and sautée onion on low heat until caramelized.

• Combine with Balsamic Vinegar of Modena PGI and sautée until glazed.

• Pan sear sea bass and then sautée with garlic and extra virgin olive oil.

• Using the cooked cauliflower as a bed, place the sea bass and garnish with Balsamic Vinegar of Modena PGI glaze and caramelized onions.