Ingredients
¼cupgolden raisins
2tbsphot water
¾lbspaghetti
7tbspolive oil
1lbmackerel fillets
1tspsalt
½tspfresh ground black pepper
1small onion
¼cuppine nuts
¼cupfresh dill,chopped
Preparation
Put the raisins and the hot water in a small bowl and leave until the water is absorbed. In a large pot of boiling, salted water, cook the spaghetti for about 12 minutes until just done. Drain the spaghetti.
Meanwhile, in a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Sprinkle the mackerel with ¼ teaspoon each of the salt and pepper.
Cook the fish for 2 to 3 minutes per side for ½-inch thick fillets until just done. Remove the fish and then wipe out the pan. When the fish is cool enough to handle, discard the skin and flake the fish.
In the same pan, heat 1 tablespoon of the oil over moderately low heat. Add the onion and cook, stirring, for about 3 minutes until starting to soften. Add the pine nuts and cook, stirring occasionally, for about 3 minutes until starting to brown.
Add the raisins, mackerel, the remaining salt, and pepper. Cook for about 2 minutes until heated through. Toss the mixture with spaghetti, the remaining olive oil, and the dill.
Serve and enjoy.
