Triglie con pinoli e passerine
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Red wine vinegar |
| 3 | tablespoons | Sugar |
| ½ | cup | Pine nuts; toasted |
| ½ | cup | Raisins; plumped in hot |
| ; water | ||
| 4 | tablespoons | Extra-virgin olive oil |
| 1 | Whole fish; about 2 pounds, | |
| ; cleaned, or 1 1/2 | ||
| ; pounds fish fillets | ||
| Salt to taste | ||
Directions
In a small bowl, stir together the vinegar, sugar, pine nuts, raisins, and a little of the raisin plumping water. Set aside.
Warm the olive oil in a large saute pan over medium heat. Add the fish and saute briefly on one side until pale gold. Turn and sprinkle with salt. Add the vinegar mixture, cover, and cook over medium heat until the fish tests done, 10 minutes for whole fish, 5 minutes for fillets. Transfer to a platter and serve warm or at room temperature.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9209 Converted by MM_Buster v2.0l.