Red snapper is not a Venetian fish, but you are unlikely to find sea bream, a variety the Venetians might use for a recipe like this. Besides, like the reveler who dons a fanciful mask and becomes Venetian for Carnevale, red snapper takes on a Venetian accent when it is dressed in a seductively sweet-sour mixture of onions, raisins, and pignoli akin to the classic preparation “in saor.” “The important thing is for the fish to be fresh,” Francesco cautions. Buy a whole red snapper and have the fish market split and bone it. Black Sea bass can be substituted for the red snapper.
Red Snapper with Red Onion, Pignoli, and Rasins
- 1 whole red snapper, about 2 pounds (1 kg), boned and split in 2 fillet
- 4 tbsp (60 ml) Extra Virgin Olive Oil
- 2 cups (250 g) thinly sliced red onions
- 3 tbsp (30 ml) red wine vinegar
- 1 tbsp dry red wine
- 1 tbsp sugar
- 1 tbsp pine nuts
- 1 tbsp golden raisins
- 1 tbsp freshly grated orange zest
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Arrange the fillets skin side down on a broiling pan and brush with 1 tablespoon of the olive oil.
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Preheat a broiler.
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Heat 2 tablespoons (30 ml) of the oil in a large, heavy skillet. Add the onions and saute over medium heat until soft but not brown.
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Stir in the vinegar and red wine. Broil the red snapper until lightly browned, about 6 minutes, do not turn it.
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Reheat the onions and mix in the sugar, pinoli, raisins, and orange zest.
