I learned to make this in Venice with whole Red Mullet, but my friend Alessandra, originally from Venice and blogging at DinnerinVenice.com tells me she makes it with other types of white fish that is easier to find here such as branzino, grouper, snapper etc. She says just not to use a fish that is too fatty like sea bass or too soft like sole or tilapia.
- Cook Time
- Prep Time
- 4-6 ServingsServings
- 1 lb. fish (red mullet, branzino, snapper, etc.), cleaned and gutted, rinsed and pat dry
- 3 -4 tablespoons extra-virgin olive oil
- salt and white pepper to taste
- 1/3 to 1/2 cup of apple cider vinegar or red wine vinegar
- 2/3 cup raisins, plumped in hot water and drained
- 1/3 cup pine nuts
1. In a large oven-proof skillet, heat 2 tablespoons oil. Add the fish and sauté' for one minute or two on each side.
2. Combine all the other ingredients, including the remaining olive oil, and pour them over the fish. Cover and cook on low/medium heat for about 20 to 30 more minutes, or transfer into a 350 F oven and bake covered.
3. If you would like to use fillets, cook for 10 minutes.