Fried red mullet can be found in almost any country in the Mediterranean region: here this fish has been loved since the time of the Roman Empire. Then for especially large specimens they paid as much silver as the fish weighed. Well, medium sized fish are best for grilling.
- 4 mullet weighing 250 g
- 2 large tomatoes
- 1/2 cup pine nuts
- 1 medium onion
- 2 cloves of garlic
- 5 sprigs of parsley
- 1/2 tsp dried basil
- Extra Virgin Olive Oil
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Clean the fish from scales and entrails. Rinse with water and pat dry with a paper towel. On the sides, make 2-3 oblique incisions. Salt
pepper and grease with olive oil.
Chop onion and garlic finely. Sauté until soft, add nuts and dried basil, salt and pepper. Finely chop the parsley leaves and add to the minced meat. Fill them with abdomen of red mullet.
Grill for 3-4 minutes. from each side. Cut tomatoes
1 cm thick, drizzle with oil and grill. Season and serve with fish.
Servings Per Container
“School grocery store”
No. 16, August 2013
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Table of weights and measures