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1
Rinse fish fillets quickly under cold running water.
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2
Pat dry with paper towels.
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3
If very large, cut into pieces no more than 5 inches long.
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4
Dredge fillets in flour and shake off excess.
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5
In a heavy skillet over medium heat, heat 1/4 cup olive oil with the vegetable oil.
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6
When the surface of the oil begins to crackle, add fish pieces in one layer, and saute until golden brown, turning once.
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7
Drain fillets on absorbent paper, sprinkle with salt to taste if desired and set aside.
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8
Discard the oil in the skillet and wipe clean.
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9
Add remaining 1/2 cup olive oil, and place over medium heat.
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10
When the surface of the oil begins to crackle, add the sliced onions.
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11
Let sizzle for 1 minute, then reduce heat to low, and cook onions slowly, stirring frequently, until golden brown and very soft, about 45 minutes.
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12
Add wine to the onions, and simmer, uncovered, for 30 minutes.
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13
Then add the vinegar, and simmer 15 minutes longer.
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14
Stir in the raisins, and cook, uncovered, for 5 minutes more, or until the raisins are plump.
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15
Remove from the heat.
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16
Arrange a layer of fish pieces in the bottom of 2-quart casserole.
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17
Cover with some of the onion-raisin mixture, and sprinkle a few pine nuts over the onions.
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18
Continue layering fish, onions and pine nuts, ending with the onion-raisin mixture.
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19
Pour the remaining liquid in the skillet over the fish.
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20
If necessary, add vinegar to completely cover the pieces.
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21
Cover the casserole, and refrigerate at least 48 hours.
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22
Bring to room temperature before serving.
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23
Can be served as an hors d'oeuvre or as a cold main course.
