Instructions: Sauce: Saute onions in 3 tablespoons of the olive oil over low heat until onions are soft, about 20 minutes. Add pine nuts and cook an additional 2 minutes. Add the two vinegars and white wine (or chicken stock) and simmer for an additional 5 minutes.

In a large saute pan over medium heat, add the remaining 3 tablespoons of olive oil and heat until hot, but not smoking. Lightly dust the snapper filets with flour, add to pan and saute 3 to 4 minutes per side until well brownwd. Remove the fish to a warm serving platter.

Add the onion mixture to the pan, simmer for 2 minutes, and spoon over the snapper filets. Sprinkle with chopped parsley and serve.

This recipe yields 6 servings.

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