Triglie con Pinoli e Passerine (Mullet with Pine Nuts and Raisins)
- 1/2 cup red wine vinegar
- 3 tablespoons sugar
- 1/2 cup pine nuts, toasted
- 1/2 cup raisins, plumped in hot water
- 4 tablespoons extra-virgin olive oil
- 1 whole fish, about 2 pounds, cleaned, or 1 1/2 pounds fish fillets
- Salt to taste
In a small bowl, stir together the vinegar, sugar, pine nuts, raisins, and a little of the raisin plumping water. Set aside.
Warm the olive oil in a large saute pan over medium heat. Add the fish and saute briefly on one side until pale gold. Turn and sprinkle with salt. Add the vinegar mixture, cover, and cook over medium heat until the fish tests done, 10 minutes for whole fish, 5 minutes for fillets. Transfer to a platter and serve warm or at room temperature.
Recipe Courtesy of Joyce Goldstein