Sicilian Fish with Onions, Mint and Vinegar

Sicilian fish with onions, mint, and vinegar is prepared in a distinctly Sicilian way combining sweet and sour flavors. This flavorful dish can be prepared in under 30 minutes and is perfect enjoyed during the summer months! This delicious Sicilian fish recipe is simply pan fried and topped with a sauce that consists of sautéed onions, mint and vinegar. 

The sweet and sour flavors of this dish are uniquely Sicilian and found in several other dishes such as eggplant caponata; sweet and sour rabbit; sweet and sour squash and sweet and sour meatballs.

Unlike other sweet and sour dishes, this recipe contains no sugar. The golden sautéed onions provide the sweet flavor against the sharpness of the red wine vinegar, and the mint adds the perfect hint of freshness that completes this dish.My mother enjoyed fresh fish in Sicily prepared in this unique way. It was usually made with sardines, freshly caught of course. However, my family is not fond of sardines and quite honestly it is not always easy to find the freshest sardines,  therefore I decided to give it a try with halibut: a firm fleshed, mild flavored fish. 

It’s a quick and easy fish recipe to enjoy during the summer.

What types of fish can be used for this recipe?

Although this recipe was traditionally made with fresh whole sardines, it also works well with several other varieties of firm fleshed fish including:

• swordfish
• grouper
• tuna
• halibut
• cod: I tested this recipe with cod fillets and although we enjoyed the flavor, it is definitely more challenging to pan fry cod without it flaking apart when flipping.

What is a portion size of fish per person?

The general rule is about 170-225 grams (or 6-8 oz) raw fish per serving. Shown are 4 approximate 225 gram halibut steaks.

The following are step by step images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.

Step by Step Instructions

Here’s what you need to make this easy recipe:

• Fish steaks: I used halibut cut about 1-inch thick
• Flour: to coat the fish before pan frying
• 2-3 large onions: thinly sliced
• Fresh mint leaves: a handful or more, chopped into ribbons
• Red wine vinegar: for deglazing the pan

Pan fry the fish: dredge both sides of the fish in flour seasoned with salt and pepper. Heat olive oil on medium high heat and cook the fish in a skillet large enough to fit 4 steaks for 2 minutes per side. Transfer to a plate and set aside.

For the onion, mint and vinegar sauce:  Add extra olive oil to the same pan and add sliced onions. Cook over medium heat, stirring often, for 7-8 minutes until golden. Stir in chopped mint leaves. Pour in red wine vinegar.

Return the fish to the pan and cook 1 minute. Flip the fish over and spoon some of the onion mixture over each piece. Cook for 1more minute or until done, depending on the thickness of the fish.Serve hot with onion mixture spooned over the fish.

Tips and suggestions:

• This recipe works well with halibut; grouper; cod; tuna; swordfish or sardines.
• Cooking time may vary according to the thickness of your fish.
• Serve hot or at room temperature.

If you try out this recipe, please let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!

Check out these fish and seafood recipes on my blog!

• Italian Seafood Pasta
• Swordfish Pasta with Cherry Tomato Sauce
• Oven Baked Fish with Chickpeas, Spinach, and Tomatoes
• Sicilian Swordfish with Tomatoes, Capers and Olives
• Baccala alla Ghiotta
• Sicilian Pasta with Sardines
• Pistachio Pesto Shrimp Pasta
• Stuffed Calamari in Tomato Sauce
• Portuguese Style Salt Cod and Potatoe Casserole
• Coquilles St-Jacques