The sweet and sour pine nut topping is a versatile garnish that can be used to top grilled vegetables, roast chicken, or a savory yogurt dip. For an over-the-top dinner menu, serve with arugula with Italian plums, Romano bean salad, paccheri with shellfish, grilled bistecca, and brioche au rhum. We said over-the-top.
Recipe information
Yield
8 servings
Ingredients
¼
⅓
4
¼
¼
¼
8
1
Preparation
Step 1
Preheat oven to 350° 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).
Step 2
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.
Step 3
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.
Step 4
Season fish cavity and skin with salt; drizzle with ¼ 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 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.
Step 5
Transfer fish to a platter and spoon agrodolce over. Top with parsley and some red pepper flakes; drizzle with oil. Serve with lemon wedges.