The days are getting shorter, and the weather is turning cooler, but that doesn't mean you can't enjoy cooking outdoors! This recipe will show you how to grill Grilled Red Mullet with Charred Onions and Pine Nuts. This dish is perfect for a fall evening meal. The fish is grilled until it's nice and crispy, while the onions add a touch of sweetness. And don't forget the pine nuts - they add a delicious crunchy texture. So fire up the grill, and let's get cooking!

Begin by toasting the pine nuts in the oven to release their aroma and flavor. Grill the onions until dark and charred. Combine the onion and toasted pine nuts with capers, raisins, vinegar, and salt. Grill the mullet over medium-high heat until flaky, flipping just once. Serve the fish topped with the pine nut mixture for an elegant refreshing meal.!

The sweet and sour pine nut mixture is not only a delicious garnish, but it is also versatile. You can top grilled vegetables, roast chicken, or even a savory yogurt dip with this tasty treat for your next cookout. Make extra, because you'll want to put it on everything!

Serves 4-6

Grilled Red Mullet with Charred Onions and Pine Nuts Ingredients

  • ¼ cup extra-virgin olive oil, plus more
  • ⅓ cup pine nuts
  • 4 small onions, unpeeled
  • ¼ cup drained capers
  • ¼ cup raisins
  • ¼ cup red wine vinegar
  • Kosher salt
  • 8 whole red mullets or 4 red snappers, scales removed, cleaned
  • 1 cup parsley leaves with tender stems
  • Aleppo-style or other mild red pepper flakes and lemon wedges (for serving)

Grilled Red Mullet with Charred Onions and Pine Nuts Directions

  1. Preheat the 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).
  2. Grill onions, occasionally turning, 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 for 10 minutes.
  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.
  4. Season fish cavity and skin with salt; drizzle with ¼ cup of 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 the fish. The fish is done if a small knife slides easily through the thickest part of the flesh.
  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.

Taken from

September 26, 2022 — Jason Klein