Heat 2 tablespoons butter and 2 tablespoons evoo in a large heavy-bottomed sauté pan over medium heat. Add onions; stir in (white) sugar. Cook, stirring often to prevent burning, for 30 minutes or until onions are browned and caramelized. 

While onions are cooking, mix together brown sugar, salt, pepper, and cloves on a flat plate. Heat remaining 2 tablespoons butter and remaining 2 tablespoons evoo in a second large sauté pan. 

Press brown sugar mixture onto both sides of each filet. Gently place in the pan and cook over medium heat for about 7 minutes. Turn carefully and continue cooking for another 5 minutes, or until fish is opaque and flakes easily with a fork. Place fish on a platter and top with caramelized onions. 

Serve with lemon wedges and Pan-Roasted Potato Chips. 

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)