Grilled Red Mullet with Charred Onions and Pine Nuts

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 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)

How to make Grilled Red Mullet with Charred Onions and Pine Nuts

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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.