Triglie All'Ebraica (Red Snapper Jewish Style)
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4pounds small red snappers
- Salt to taste
- ½cup olive oil
- 1teaspoon sugar
- ¼cup red wine vinegar
- 1cup dark, seedless raisins
- ½cup pine nuts
Nutritional analysis per serving (6 servings)
614 calories; 30 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 64 grams protein; 852 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Wash fish thoroughly and pat dry with paper towels. Lightly sprinkle with salt. Lightly oil the baking dish and arrange the fish in a single layer.
- Step 3
Dissolve the sugar in the vinegar and pour over the fish. Pour in the remaining oil and sprinkle with pine nuts.
- Step 4
Cover with a piece of aluminum foil and bake for approximately 20 minutes. Remove foil and bake another 30 minutes or until all liquid has evaporated and the snapper is golden.
Private Notes
Comments
I don't know what Triglie All'Ebraica is supposed to taste like, but we enjoyed this dish and found the raisin/fish combination to be novel. The directions don't say when to add the raisins, so I added them with the pine nuts. The cooking time seemed excessive, so I cooked it covered for 20 minutes and uncovered for just 5 minutes and spooned the juice that was still left in the pan over the filets. Perhaps I'll try cooking it to dryness another time when I feel more daring.
A nice twist on fish, especially with the aigre-douce sauce. We made this with red snapper filets, and dates since we'd run out of raisins and currants. I stuck a sprig of thyme under each filet, and cooked it for about 10 minutes all told. I'd recommend that anyone making this
Made a half recipe with 2 red snappers, 1.5 lb total. Used the full amount of sugar and vinegar, half the raisins, pine nuts and oil. Baked in a 9 x 13 dish, covered, for 20 min at 400F. Uncovered, raised heat to 450F, added pine nuts and roasted for 10 more min. Nuts toasted nicely and sauce reduced to a glaze. Fish browned slightly but was still moist. Nice sweet/sour balance with textural contrast of crunchy nuts. Only thing I'd add is a little parsley garnish for color.
This recipe must be pretty flexible, because I used the full set of ingredients for 1# of fish (fillets) and it worked out well. These cooking times yield properly overcooked fish, but you can cook the other ingredients first for 20 min to plump the raisins then pour over the fish to cook together for 20 min or so if you don't like your fish quite so overdone. The raisins alone are sweet enough to balance this amount of vinegar, so perhaps add less sugar. I also added a sliced red pepper.
Made a half recipe with 2 red snappers, 1.5 lb total. Used the full amount of sugar and vinegar, half the raisins, pine nuts and oil. Baked in a 9 x 13 dish, covered, for 20 min at 400F. Uncovered, raised heat to 450F, added pine nuts and roasted for 10 more min. Nuts toasted nicely and sauce reduced to a glaze. Fish browned slightly but was still moist. Nice sweet/sour balance with textural contrast of crunchy nuts. Only thing I'd add is a little parsley garnish for color.
A nice twist on fish, especially with the aigre-douce sauce. We made this with red snapper filets, and dates since we'd run out of raisins and currants. I stuck a sprig of thyme under each filet, and cooked it for about 10 minutes all told. I'd recommend that anyone making this
Advertisement