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Hundreds of years of Sicilian refining, have created culinary perfection.
Heat a little extra virgin olive oil in a pan.
Place the fish gently in the pan, skin side down.
Cook about 1 minute then gently turn and cook about 20 seconds on the second side.
Remove the fillets and place on a platter.
Be very careful not to overcook the fish as it has a very delicate flesh.
To the pan, add the Spanish onion with a little more extra virgin olive and a little sea salt. Cook to soften.
Add the celery, a dash more oil, the pine nuts and the currants, then the honey, dill, red wine vinegar and chives.
Grind some fresh pepper over the fish.
Spoon the sauce over the fish and serve immediately.
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