Grilled Red Mullet with Charred Onions and Pine Nuts

Ingredients

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

Cooking Instructions

1. 1.

   Preheat 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).

   5 min

2. 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.

   20 min

3. 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.

   10 min

4. 4.

   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.

   16 min

5. 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.

   5 min