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You do not add fat to sugar when caramelizing it, you add it to the pan dry. Sugar has water suspended in it, and it comes out when heated. The caramel will transfer the heat to the onions just fine - anyone who's ever gotten splattered with hot caramel will attest to that.


Bake it in the oven instead. Start in a frying pan to sear the skin and put in a pre-heated oven for 15-20 minutes. Be careful to get the fish out of the fridge for 10, 20 minutes before cooking it so that its temperature is not too cold so that it cooks more evenly. Can't you slice the filet to make 2 1-in filet ?


Usually when sauteeing (or more precisely, sweating) vegetables meant to form an aromatic base, you're doing three things: Breaking down cell walls Developing new flavors through mild caramelization Driving off moisture The first of these is really the most important; driving off moisture is a natural result of doing so. The cell walls in vegetables act ...

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