Trim the green tops of the green onions from the white and place in the preheated pan. Spray lightly with olive oil and return to the oven. These will take about 10 minutes to roast. Turn once. Remove and let cool. After they are cool chop them into about 1/2 inch lengths.

Place the butter in a large non-stick skillet and heat over medium heat. Add the white onions, red onions, the white part of the green onions and shallots and cook slowly stirring frequently. Do not allow to burn but gently brown. Add the salt, pepper, maple syrup, vinegar, white wine and water. Bring to a boil and then reduce heat to a simmer.

Cook until the liquid is reduced to about 3 tablespoons. Place about half of the cooked onions in a food processor and add the roasted scallions. Process very carefully by pulsing until the mixture is the consistency of marmalade. (Do not over process or it will be four onion sauce.)

When ready to serve preheat the oven to 400°F. Place a large skillet in the oven and allow it to heat for about ten minutes. Sprinkle the fish with salt and pepper.

Spray the hot pan lightly with olive oil. Place the grouper in the pan flesh side down and cook for about 3 minutes. Turn the fish skin side down and cook for another 7 - 9 minutes depending on the thickness of the fish.

Remove and top with the onion marmalade.