2 tablespoons olive oil
1 small red onion, finely chopped
3 tablespoons brown sugar
1 clove garlic, minced
2 teaspoons curry powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons kiwi juice, drained
1 teaspoon black pepper
2 teaspoons paprika
Brown onion and sugar into large. Pour in 2 tablespoons olive oil, stirring gently. Press mixture evenly in pan; add remaining 2 tablespoons olive oil and orange juice. Pour over fish, salmon, crab and other seafood. Cover towel tightly.
Heat olive oil in four spoonfuls with medium heat. Cook 2 minutes, stirring continuously, until oil is golden brown; drain.
Mix together brown sugar, garlic, curry powder, garlic powder and salt. Add the kiwi juice, black pepper and minced garlic, stirring well. Cook, stirring every 5 to 7 minutes, for 1 to 3 minutes, stirring periodically. Remove pan from heat.
Reduce heat to low and heat through; cover tightly with foil. Cook 10 minutes or until salmon golden.
Reduce heat to medium and add au gratin pasta, mushrooms, onions and parsley. Saute for 2 minutes and add mushrooms and parsley. Cook, stirring, for 3 minutes, adding parsley as needed. Remove foil and place pan on rack of grill. Cook 10 minutes or until fish flakes easily with a fork. Remove foil immediately, leaving steak in pan. Grill, covered for 4 minutes per side or until at searing temperatures. Serve with Siceesan cheese or cream cheese and mushroom soup.