Crispy Seared Snapper over Pickled Onions with Tomato-Bacon Fondue, Yellow Tomato Coulis and Malanga Tumbleweed

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Pickled Onions:

1 red onion

1 cup white vinegar

1 cup water

3 tablespoons salt

4 cloves garlic

1 tablespoon mustard seeds

1 bay leaf

Tomato Bacon Fondue:

1/4 pound bacon, julienned

1 pint cherry tomatoes

2 cloves garlic

2 ounces rendered bacon fat

Salt and pepper

4 ounces goat cheese

Yellow Tomato Coulis:

1 yellow tomato

1 tablespoon olive oil

Salt and pepper

1 lemon, juiced

Malanga Tumbleweed:

1 malanga

Basil Oil:

1/4 pound fresh basil

1/4 cup olive oil

4 (4 to 6 ounce) snapper fillets, any kind, red, yellowtail

Flour, to dredge