Pinchitos Pescado

Season fish with salt, pepper, and Spanish paprika. Set aside.

Heat a nonstick pan with olive oil over medium heat and sear the fi sh, 30 seconds on each side. Do not overcook.

Toast the baguette slices until crisp.

Top each bread toast with lettuce, 1 tablespoon caramelized onions, and a drizzle of aioli. Arrange a seared fish fillet on top and spear with a toothpick to keep it in place.

To make the aioli, pulse the egg yolks with the olive oil, garlic, lemon juice, salt and pepper until smooth. Add mayonnaise and blend well.

TIP: To make caramelized onions: Heat a nonstick pan then add 1 teaspoon olive oil. Place 4 julienned onions and sauté. Sprinkle with 1 teaspoon salt midway through cooking. Onions must be translucent and brown in color.