Created by ForeverMama on December 9, 2019
Step 1: Rinse the fillets of fish and pat dry. Set aside.
Step 2: Combine the basil, lemon pepper, and Cajun seasoning in a bowl/plate large enough to dredge the fillets.
Step 3: Brush each fillet with melted butter and dredge in the Cajun seasoning mixture.
Step 4: Heat a large skillet over medium-high to high heat (the level of heat all depends on the thickness of your fish, as you don't want to "blacken" too soon while your fish might still be raw in the middle). Add the oil and wait until hot. Cook the fillets for 2 minutes or so on each side, seasoning lightly with salt. You will probably have to cook the fish in at least 2 batches, so keep the first batch warm as you cook the second.
Step 5: Top each fillet with equal portions of onion relish. Serve and enjoy!
Step 6: Cut the onions in half, vertically, removing the papery outer layers. With the cut sides down, slice the onions as thinly as possible.
Step 7: Place the oil in a medium skillet over medium heat and add the onions; season with salt and pepper Add the brown sugar and 1 tablespoon of the balsamic vinegar, stirring every few minutes.
Step 8: As the mixture begins to turn a light golden brown, the moisture will begin to evaporate. Add the remaining vinegar 1 tablespoon at a time, as needed.
Step 9: After 15 minutes, lower the heat to medium-low ad continue cooking for about 35 minutes. The longer the onions cook, the more you will need to stir them. The onions should be a deep, rich brown. Taste and adjust the seasoning of necessary.
Step 10: This onion relish can be made ahead, up to a week and then reheated.