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