While the Italians use pine nuts and raisins for an agrodolce, or sweet-and-sour sauce, the Greeks use dried currants and walnuts, along with red wine and vinegar, for this Passover specialty from Salonika.
If using a whole fish, clean and fillet the fish, or have your fishmonger do it for you. Divide each fillet into 3 equal pieces. Place the fillets on a platter and sprinkle with salt. In a small bowl, whisk together
Return the pan to medium heat and add
Return the fish to the pan and simmer it in the sauce over low heat, basting with the sauce a few times, until the fish tests done when the point of a knife is inserted into the thickest part, about 10 minutes. Using a spatula, transfer the fish to a platter, spoon the sauce over the top, and sprinkle with the parsley and pepper. Serve at once.
© 2000 Joyce Goldstein. All rights reserved.