Grilled Red Mullet with Charred Onions and Agrodolce
Whole red mullet grilled until the skin crisps, served over a sweet-and-sour agrodolce of charred onions, pine nuts, capers and raisins.
🍳 Cook: 35 min
Ingredients
| 1/4 cup | 60 ml | extra-virgin olive oil, plus more |
| 1/3 cup | 80 ml | pine nuts |
| 4 | small onions, unpeeled | |
| 1/4 cup | 60 ml | drained capers |
| 1/4 cup | 60 ml | raisins |
| 1/4 cup | 60 ml | red wine vinegar |
| — | kosher salt | |
| 8 mullets or 4 snappers | whole red mullets or red snappers, scales removed, cleaned | |
| 1 cup | 240 ml | parsley leaves with tender stems |
| — | Aleppo-style or other mild red pepper flakes and lemon wedges (for serving) |
Instructions
- Preheat the oven to 350°F (175°C) and prepare a grill for medium-high heat. Clean the grate well with a brush; oil the grate. Toast the pine nuts on a rimmed baking sheet, tossing once, until golden brown, about 5 minutes. Let cool (that's it for the oven).
- Grill the 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 the onions in half. Remove the outer peel and discard. Separate the onion layers into individual petals. Transfer to a medium bowl and mix in the pine nuts, capers, raisins and vinegar; season the agrodolce with salt.
- Season the fish cavity and skin with salt; drizzle with 1/4 cup 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 the 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 the flesh, the fish is done.
- Transfer the fish to a platter and spoon the agrodolce over. Top with parsley and some red pepper flakes; drizzle with oil. Serve with lemon wedges.