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Fish with Pine Nuts and Raisins (Parve)
This simple and easy fish dish is served in many Italian cities during the meal that follows the Yom Kippur fast. Raisins and pine nuts appear in many Jewish Italian dishes of Sephardic origins, and offer a lovely contrast to the vinegar. For this recipe, Roman Jews use red mullet, but I’ve tried it with other types of white fish and it still works. You could substitute a branzino, orata, striped bass, grouper, snapper, and so forth. Just don’t use a fish that’s too fatty like sea bass or soft like sole and tilapia. (And don’t even think of salmon 
)
Ingredients
- 1 large red mullet or other fish (or 2 smaller fish), cleaned and gutted, rinsed and pat dry
- extra-virgin olive oil, 3 to 4 tablespoons
- salt and white pepper to taste
- 2 tablespoons sugar
- 1/3 to 1/2 cup of white or red vinegar
- 2/3 cup raisins, plumped in hot water and drained
- 1/3 cup pine nuts
Directions
Heat half the olive oil in an oven-proof skillet on the stove, add the fish and sauté’ for one minute or two on each side.
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.
If you prefer, you can make this dish with fish fillets. In this case the cooking time will be more or less 10 minutes.
https://dinnerinvenice.com/2011/10/04/fish-with-pine-nuts-and-raisins-parve/
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