Sicilian agrodolce fish

AT A GLANCE

  • Serves 4 people

Whether it's your own catch of the day or a market purchase, armed with this guide you'll no longer be at the mercy of the fishmonger. As long as your knife is sharp enough to shave with…

  • 125 ml (½ cup) red wine vinegar
  • 50 gm raisins, coarsely chopped
  • 60 ml (¼ cup) olive oil
  • 1 small onion, thinly sliced
  • 2 cloves of garlic, thinly sliced
  • 2 tbsp pine nuts, toasted
  • 2 tbsp salted capers, rinsed in cold water and drained
  • 2 vine-ripened tomatoes, coarsely chopped
  • ½ tsp white sugar, or to taste
  • ½ cup (loosely packed) flat-leaf parsley leaves, coarsely chopped
  • 4 (about 220gm each) fish fillets, skinless
01   Combine vinegar and ¼ cup water and bring to the boil. Stir in raisins and set aside.
02   Heat half the oil in a large frying pan over medium heat, add onion and garlic and sauté for 5 minutes or until softened, add vinegar mixture and bring to a simmer. Add pine nuts, capers and tomato and simmer for 3-4 minutes or until sauce has reduced and thickened slightly. Season to taste with sea salt, ground black pepper and sugar. Stir through parsley.
03   Heat remaining olive oil in a large frying pan, add fish and cook over high heat for 2-3 minutes on each side. Season to taste and serve immediately with sauce spooned over.

Topics:

SEAFOOD, CAPERS, MAIN, SUMMER, PARSLEY, TOMATOES, PINE NUTS, ITALIAN, RAISINS, MASTERCLASS, GARLIC, FISH

Recipe:

RODNEY DUNN

Photography:

CHRIS CHEN

Styling:

GERALDINE MUNOZ

FEATURED IN

Feb 2008

Feb 2008

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