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Grilled Red Mullet with Charred Onions and Pine Nuts

Grilled Red Mullet with Charred Onions and Pine Nuts

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This Mediterranean-inspired grilled red mullet with charred onions and pine nuts is a standout dish for any summer garden gathering. As a heart-healthy choice, red mullet offers a delicate, nutty flavour and firm texture that stands up beautifully to the intense heat of the grill. The contrast between the smoky, charred fish and the sweet yet sharp onion agrodolce creates a sophisticated balance that feels celebratory yet light.

Packed with healthy fats from extra-virgin olive oil and pine nuts, this vibrant seafood dish is as nutritious as it is flavourful. The inclusion of raisins and capers provides a classic Sicilian-style finish that pairs perfectly with the tender fish. Serve it as a main course alongside some crushed new potatoes or a crisp green salad for a simple, homemade dinner that is sure to impress.

Ingredients for Grilled Red Mullet with Charred Onions and Pine Nuts

60 ml de aceite de oliva virgen extra, y más
80ml de piñones
4 small onions, unpeeled
60 ml de alcaparras escurridas
60ml raisins
60ml de vinagre de vino tinto
Sal kosher
8 whole red mullets or 4 red snappers, scales removed, cleaned
1 taza de hojas de perejil con tallos tiernos
Aleppo-style or other mild red pepper flakes and lemon wedges (for serving)

How to make Grilled Red Mullet with Charred Onions and Pine Nuts

Preheat oven to 177°C 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 60ml 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.