Recipe - Grilled Red Mullet With A White Bean And Rosemary Puree

1 One half teaspoon Chopped fresh rosemary
leaves
2 tablespoon Balsamic vinegar
1 tablespoon Olive oil
2 pound Red onions; cut crosswise
Into 1/2"thick slices
Salt; to taste
Freshlyground black pepper;
to taste
One half cup Fresh parsley leaves; washed
well,
Spun dry; and chopped fine

Prepare grill. In a very small saucepan heat rosemary and vinegar over low
heat until hot (do not let boil). Remove pan from heat and let mixture
stand, covered, 20 minutes. In a metal measure heat oil over low heat until
warm. (Heating thins oil, making it easier to brush sparingly over onions.)
Arrange onion slices in one layer on trays, keeping slices intact, and
brush both sides of each slice lightly with oil. Season onions with salt
and pepper and grill in batches on a lightly oiled rack set 5 to 6 inches
over glowing coals 4 to 6 minutes on each side, or until lightly charred
and softened. Transfer onions as grilled to a large bowl, separating rings,
and toss with vinegar mixture, parsley, and salt and pepper to taste. Serve
onions warm or at room temperature. This recipe yields 6