Carp with Sweet-and-Sour Sauce

Name: Carp with Sweet-and-Sour Sauce (Sazan en Saltsa)
Yield: Serves 6
Cuisine: Sephardic
Ingredients: 1 onion, finely chopped; 2 to 3 tablespoons fresh lemon juice; ¼ cup red wine vinegar; ¾ cup dry red wine; ½ cup walnuts, toasted and chopped; ½ cup dried currants; freshly ground black pepper; ½ cup chopped fresh flat-leaf parsley; kosher or sea salt; 6 to 8 tablespoons olive oil; 6 fish fillets such as cod, snapper, halibut, or sea bass, about 6 ounces each; 1 whole carp, about 6 pounds, cleaned, or

Sazan en Saltsa

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

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.

Ingredients

1 whole carp, about 6 pounds, cleaned, or
6 fish fillets such as cod, snapper, halibut

Fish course
Pescatarian
Passover
Gluten-free

Method

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 2 tablespoons of the olive oil and 2