Red Mullet with Raisins and Pine Nuts: Triglile coi Pinoli e l'Uva Passa

1. 1

   Soak the raisins in a few tablespoons of lukewarm water for about 5 minutes, then squeeze them.

2. 2

   Rinse the mullets, then place them in a non-stick pan large enough to hold them all, or work in batches, if necessary.

3. 3

   Splash the fish with the vinegar and the oil, sprinkle with the raisins and pine nuts.

4. 4

   Season with salt and pepper.

5. 5

   Cook over a high flame, shaking the pan, for 5 minutes, then turn the fish and cook for an additional 5 minutes.

6. 6

   Place the fish on a serving plate and continue to cook the pan juices until they have reduced by half.

7. 7

   Pour over the fish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.