The Grilled Supreme John Dory Recipe

One of the best healthy meals: John Dory has a meaty creamy-white boneless flesh, firm and delicately flavorful. It is a popular ingredient among Michelin chefs because it goes well with a variety of ingredients and the bones in its head also make an excellent stock.

To every healthy recipes that the chic and legendary Deauville Normandy Barrière Hotel, John Dory fillets are grilled and served with an onion compote and luscious tomato sauce.

Ingredients:

8 red tomatoes (cut in quarters and put through the vegetable mill)

1 teaspoon cornstarch

1 hazelnut-sized scoop of butter

4 John Dory fillets (skins removed, about 0.31 lbs. each)

2 large onions (cut in slices, marinated in 2 cups red wine)

3 ½ tablespoons brown sugar

1 ¾ tablespoons granulated sugar

1 tablespoons acacia honey

Directions:

1. Marinade the onions in the red wine the evening before serving. In a saucepan place the chopped onions, add the wine, white sugar, and brown sugar. Put in the fridge for 24 hours to marinate. Next morning, simmer in a low flame for three hours, or until they get the consistency of a compote. Add honey to glaze. Let simmer on a low flame until all the honey is melted and blended in. Set aside. 

2. To prepare the tomato sauce, chop tomatoes into quarters and remove the core. Extract all their juices using a food or vegetable mill. Place the liquid in a saucepan and cook in a low flame to reduce in half and get a thick consistency. Add a slice of butter. Season with salt and pepper. 

3. Season the fish filets with salt on one side and salt and pepper on the other side. On a plate put a little sunflower oil and dip the fish in it. On a hot grill, cook the fish filet on both sides until it takes a nice brown color. Once it is nicely grilled, place in a platter that is slightly greased with butter. Place it in the oven on thermostat six, on medium heat for four minutes to finish cooking. 

4. Reheat the tomato sauce and onion compote. Place onion compote in the middle of the dish. Place the John Dory filets on top of the onion. Pour tomato sauce around the dish and garnish with dill.