Triglie con Pinoli e Passerine (Mullet with Pine Nuts and Raisins)

1. 1

   In a small bowl, stir together the vinegar, sugar, pine nuts, raisins, and a little of the raisin plumping water.

2. 2

   Set aside.

3. 3

   Warm the olive oil in a large saute pan over medium heat.

4. 4

   Add the fish and saute briefly on one side until pale gold.

5. 5

   Turn and sprinkle with salt.

6. 6

   Add the vinegar mixture, cover, and cook over medium heat until the fish tests done, 10 minutes for whole fish, 5 minutes for fillets.

7. 7

   Transfer to a platter and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.