Grilled red mullet with charred onions and pine nuts recipe

Ingredients for Grilled red mullet with charred onions and pine nuts

• 60 ml extra-virgin olive oil, plus more

• 50 g pine nuts

• 4 small onions, unpeeled

• 60 g drained capers

• 40 g raisins

• 60 ml red wine vinegar

• kosher salt

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

• 240 g parsley leaves with tender stems

• aleppo-style or other mild red pepper flakes, lemon wedges (for serving)

How to make Grilled red mullet with charred onions and pine nuts

1. Preheat the oven to 180°C and prepare the grill for medium-high heat. Clean the grate thoroughly with a brush and oil it lightly.

2. Toast the pine nuts on a rimmed baking tray, tossing once, until golden brown, about 5 minutes. Allow to cool.

3. Grill the onions, turning occasionally, until the skins are blackened and the onions have softened, about 15–20 minutes. Transfer to a platter and let cool for 10 minutes.

4. Once cooled, split the onions in half and remove the outer peel, discarding it. Separate the onion layers into individual petals and transfer them to a medium bowl.

5. Mix in the toasted pine nuts, capers, raisins, and vinegar; season the agrodolce with salt to taste.

6. Season the cavity and skin of the fish with salt and drizzle with 60 ml of oil. Grill the fish without turning, until the skin is lightly charred and the flesh is flaky and opaque down to the bone — about 3 minutes for mullet and 8 minutes for snapper.

7. Using a metal spatula, lift the fish and gently roll it over onto the other side. Cook until the flesh is flaky and opaque, for an additional 3–8 minutes, depending on the type of fish. The fish is done when a small knife slides easily through the thickest part of the flesh.

8. Transfer the fish to a platter and spoon the agrodolce over the top. Garnish with parsley and a sprinkle of red pepper flakes, then drizzle with a little oil. Serve with lemon wedges.

Disclaimer
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.