Recipe: Sweet and sour agrodolce is a bold seasoning in these haddock roast packages

Serves 4

Sicilian sweet and sour sauce agrodolce (literally “sour sour”) is made by boiling vinegar and sugar until they turn into a syrup and then adding chilies, raisins or any other dried fruit. Use it as a bold seasoning for haddock or another mild white fish from our local waters. Add the cauliflower and red onion and place in foil bags to heat on the grill. To prepare cauliflower, divide it into florets and cut them into thin plates; It will be easier to stack the pieces under the fish and they will cook quickly. One red pepper adds a fair amount of heat (or use half of the chile or none). You can move the contents of the aluminum foil packets onto plates or let everyone do their own work.

1 cup apple cider vinegar
¼ sugar cup
¼ 1 teaspoon salt, more to taste
2 Thinly sliced ​​garlic cloves
1 Hot long chile or Fresno (red), cored, seeded, and cut into thin rings
¼ golden raisin cup
Canola or vegetable oil (for grilling)
2 Pine spoons
pounds skinless and boneless haddock (or cod, scrapie, hake, pollock, or halibut), cut into 4 equal-sized pieces
Black pepper to taste
1 small head cauliflower, florets cut and 1/4 inch thick
½ Small red onion, thinly sliced
4 olive oil spoons
2 tablespoons freshly chopped parsley

1. In a saucepan, mix vinegar, sugar and salt. Put on high heat and leave until boiling. Reduce the heat to medium and simmer the mixture for 10 minutes, or until the liquid has reduced by about half.

2. Remove from heat and stir with garlic, hot pepper and raisins. Sit aside.

3. Turn on the charcoal stove or turn on the gas stove on medium heat. Clean the grill rack with the brush. Using a lined paper towel, quickly clean the grill grate with oil. Cut 4 pieces of heavy-duty aluminum foil, each 12″ by 16″.

4. Set the oven to 300 degrees.

5. Put the pine nuts in a small baking dish and toast in the oven for 6 to 8 minutes, or until light golden brown. Sit aside.

6. Sprinkle the fish on both sides with salt and black pepper. On each piece of tin foil, arrange 1/4 cauliflower and 1/4 red onion in a clean stack. Drizzle each with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Cover each side with a piece of fish and a quarter of the Agrodolus mixture. Fold the sides up, fold over the tops, and fold the open edges together to close.

7. Place the packages on the grill, cover the grill with the lid, and cook for 15 to 20 minutes, or until the fish is firm. Carefully open the edge of one bag (beware of steaming) to make sure the fish is opaque and the vegetables are soft.

8. Open all packages. Sprinkle with pine nuts and parsley.

Claudia Catalano

Serves 4

Sicilian sweet and sour sauce agrodolce (literally “sour sour”) is made by boiling vinegar and sugar until they turn into a syrup and then adding chilies, raisins or any other dried fruit. Use it as a bold seasoning for haddock or another mild white fish from our local waters. Add the cauliflower and red onion and place in foil bags to heat on the grill. To prepare cauliflower, divide it into florets and cut them into thin plates; It will be easier to stack the pieces under the fish and they will cook quickly. One red pepper adds a fair amount of heat (or use half of the chile or none). You can move the contents of the aluminum foil packets onto plates or let everyone do their own work.

1 cup apple cider vinegar
¼ sugar cup
¼ 1 teaspoon salt, more to taste
2 Thinly sliced ​​garlic cloves
1 Hot long chile or Fresno (red), cored, seeded, and cut into thin rings
¼ golden raisin cup
Canola or vegetable oil (for grilling)
2 Pine spoons
pounds skinless and boneless haddock (or cod, scrapie, hake, pollock, or halibut), cut into 4 equal-sized pieces
Black pepper to taste
1 small head cauliflower, florets cut and 1/4 inch thick
½ Small red onion, thinly sliced
4 olive oil spoons
2 tablespoons freshly chopped parsley

1. In a saucepan, mix vinegar, sugar and salt. Put on high heat and leave until boiling. Reduce the heat to medium and simmer the mixture for 10 minutes, or until the liquid has reduced by about half.

2. Remove from heat and stir with garlic, hot pepper and raisins. Sit aside.

3. Turn on the charcoal stove or turn on the gas stove on medium heat. Clean the grill rack with the brush. Using a lined paper towel, quickly clean the grill grate with oil. Cut 4 pieces of heavy-duty aluminum foil, each 12″ by 16″.

4. Set the oven to 300 degrees.

5. Put the pine nuts in a small baking dish and toast in the oven for 6 to 8 minutes, or until light golden brown. Sit aside.

6. Sprinkle the fish on both sides with salt and black pepper. On each piece of tin foil, arrange 1/4 cauliflower and 1/4 red onion in a clean stack. Drizzle each with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Cover each side with a piece of fish and a quarter of the Agrodolus mixture. Fold the sides up, fold over the tops, and fold the open edges together to close.

7. Place the packages on the grill, cover the grill with the lid, and cook for 15 to 20 minutes, or until the fish is firm. Carefully open the edge of one bag (beware of steaming) to make sure the fish is opaque and the vegetables are soft.

8. Open all packages. Sprinkle with pine nuts and parsley.Claudia Catalano

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