Grilled Red Mullet With Charred Onions And Pine Nut

Name: Grilled Red Mullet With Charred Onions And Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more; 1/3 cup pine nuts; 4 small onions, unpeeled; 1/4 cup drained capers; 1/4 cup raisins; 1/4 cup red wine vinegar; Kosher salt; 8 whole red mullets or 4 red snappers, scales removed, cleaned; 1 cup parsley leaves with tender stems; Aleppo-style or other mild red pepper flakes and lemon wedges (for serving)

Servings: persons

1
Preheat oven to 350u00b0F and prepare a grill for medium-high heat. Clean grate well with a brush; oil grate. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes. Let cool (that's it for the oven).
2
Grill onions, turning occasionally, until skins are blackened and onions have softened (some of the juices may ooze out), 15-20 minutes. Transfer to a platter and let cool 10 minutes.
3
Split onions in half. Remove outer peel and discard. Separate onion layers into individual petals. Transfer to a medium bowl and mix in pine nuts, capers, raisins, and vinegar; season agrodolce with salt.
4
Season fish cavity and skin with salt; drizzle with 1/4 cup oil. Grill, resisting the urge to turn, until skin is lightly charred and flesh is flaky and opaque down to the bone, about 3 minutes for mullet and 8 minutes for snapper. Place a metal spatula underneath fish, then lift and gently roll over onto the other side. Cook until flesh is flaky and opaque, 3-8 minutes, depending on fish. If a small knife slides easily through the thickest part of flesh, fish is done.
5
Transfer fish to a platter and spoon agrodolce over. Top with parsley and some red pepper flakes; drizzle with oil. Serve with lemon wedges.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus more, 1/3 cup pine nuts, 4 small onions, unpeeled, 1/4 cup drained capers, and more.

Yes, Grilled Red Mullet With Charred Onions And Pine Nuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Red Mullet With Charred Onions And Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions