Sweet & Sour Braised Halibut

Combine currants (or raisins) and sherry in a small saucepan. Heat over low until steaming, then remove from heat and set aside.

Season halibut with 1/4 teaspoon salt and pepper; refrigerate while cooking the onions.

Heat oil in a large skillet over low heat. Add onion and cook, stirring often, until deep golden, 15 to 30 minutes. Add the reserved plumped fruit, pine nuts, oregano (or marjoram), vinegar, water, the remaining 1/4 teaspoon salt.

Nestle the halibut in the onion mixture, spooning some of it over the fish. Cover and simmer over low heat until the fish is opaque in the center, 7 to 9 minutes. Garnish with more herbs if desired.