Triglie con Pinoli e Passerine

Edda Servi Machlin calls this triglie all’ebraica. It is closely related to the in saor dishes of the Veneto, and in Rome is often served to break the Yom Kippur fast. Raisins and pine nuts reveal the Sicilian—and thus Arabic—roots of this classic sweet-and-sour fish dish. It is usually prepared with the wonderful red mullet of the Mediterranean. You may use a whole rockfish or snapper or even fillets of a mild, firm-fleshed white fish.