This Venetian-style dish is traditionally made a day or two before serving, giving the fish a chance to become slightly pickled, and the chef a minute to rest before the frying festival that is Hanukkah begins. This recipe is pareve.
Beverage pairing: Movia Ribolla Gialla, Slovenia. Such an interesting dish—combining raisins, red wine, orange juice, pine nuts, etc—requires a wine of similar uniqueness. Enter Movia, a Slovenian winery just across the border from Italy. The grape Ribolla Gialla is a mainstay of the region and the winemaking at Movia gives it the breadth to become fruity and savory, and nutty and sharp, just like the dish.