Grilled Red Mullet with Charred Onions and Pine Nuts
Grilled Red Mullet with Charred Onions and Pine Nuts is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F and prepare a grill for medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F 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).
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.
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.
Season fish cavity and skin with salt; drizzle with 1/4 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.
Transfer fish to a platter and spoon agrodolce over.
Top with parsley and some red pepper flakes; drizzle with oil.
Serve with lemon wedges.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.