Pesce in Saor

In the traditional Venetian recipe, fillet of sole is sautéed, covered with the onion marinade, and served at room temperature, sort of an Italian escabeche. In this version, the sweet and sour onion mixture is served as a warm sauce over baked or sautéed sole, salmon, or flounder. For an interesting Turkish variation, add a little pomegranate juice to the onion mixture instead of vinegar and sprinkle the fish with pomegranate seeds before serving. Saffron rice and spinach are nice accompan