Red Mullet with Raisins and Pine Nuts: Triglile coi Pinoli e l'Uva Passa
- 1 ounce sultana raisins
- 8 large red mullets, pan ready (scaled and eviscerated)
- 1/2 cup white wine vinegar
- 4 tablespoons extra-virgin olive oil
- 1 ounce pine nuts
- Salt and pepper, to taste
Soak the raisins in a few tablespoons of lukewarm water for about 5 minutes, then squeeze them.
Rinse the mullets, then place them in a non-stick pan large enough to hold them all, or work in batches, if necessary. Splash the fish with the vinegar and the oil, sprinkle with the raisins and pine nuts. Season with salt and pepper. Cook over a high flame, shaking the pan, for 5 minutes, then turn the fish and cook for an additional 5 minutes. Place the fish on a serving plate and continue to cook the pan juices until they have reduced by half. Pour over the fish and serve.
Recipe copyright 2000, Mario Batali. All Rights Reserved.