Sicilian Sweet and Sour Fish Recipe
I make this a lot on Friday nights because it is so easy and delicious. I use snapper or swordfish, but feel free to use any fish you like.
Ingredients
- ⅓ cup olive oil
- ⅓ cup red or white wine vinegar
- 3 tbsp honey or date syrup
- 1½ tsp kosher salt or ¾ tsp sea salt
- Plenty of freshly ground pepper
- ½ cup toasted pine nuts
- ⅓ cup sultana raisins
- 5 large shallots, peeled and thinly sliced
- 4 garlic cloves, peeled, smashed and
- chopped a little
- 6 170-g/6-oz portions of fish (I use snapper or
- swordfish but any fish will do)
- Fresh chopped parsley, for serving
Instructions
- 1
Preheat the oven to 400˚F and have a casserole dish or roasting pan handy that will fit the fish snugly in one layer (I use a 9x13-inch Pyrex).
- 2
In a bowl, mix together the oil, vinegar, honey or date syrup, salt and pepper. Stir in the pine nuts and raisins.
- 3
Distribute the shallots and garlic on the bottom of the casserole dish.
- 4
Drizzle half of the oil mixture onto the bottom of the casserole dish.
- 5
Lay the fish on top. Drizzle the remaining liquid over the fish.
- 6
Cover the dish or pan and bake for 15 minutes. Uncover and bake for another 10-15 minutes. Sprinkle with parsley and serve hot. Serves 6.
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Sicilian Sweet and Sour Fish?
This Sicilian Sweet and Sour Fish recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 13 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this sicilian sweet and sour fish ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.