Ingredients for Grilled Red Mullet with Charred Onions and Pine Nuts

• 60ml extra-virgin olive oil, plus more

• 80ml pine nuts

• 4 small onions, unpeeled

• 60ml drained capers

• 60ml raisins

• 60ml aceto di vino rosso

• Sale kosher

• 8 whole red mullets or 4 red snappers, scales removed, cleaned

• 1 tazza di foglie di prezzemolo con gambi teneri

• Aleppo-style or other mild red pepper flakes and lemon wedges (for serving)

Preheat oven to 177°C 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).

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.

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.

Season fish cavity and skin with salt; drizzle with 60ml 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.

Transfer fish to a platter and spoon agrodolce over. Top with parsley and some red pepper flakes; drizzle with oil. Serve with lemon wedges.

Avvertenza

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