How to cook Red Mullet with Tomatoes and Olives
- 8 whole red mullet (surmullet), about 1 pound total weight, cleaned and butterflied*
- Salt and freshly grated black pepper to taste
- 2 tablespoons flour
- 4 tablespoons olive oil
- 10 ounces cherry tomatoes, cut into half
- 1 cup black olives, chopped
- 1 red onion, sliced
- 1 tablespoon lemon juice
- 2 tablespoons soy sauce (I used Kikkoman soy sauce)
- 1/2 teaspoon dry basil
- Greens to garnish
- Pat dry the butterflied fish with paper towels and season lightly with salt and pepper. (Don’t use salt too much, because latter we’ll add soy sauce.)
- Roll the fish in flour.
- Heat in a skillet the 2 tablespoons of olive oil and fry fish for 1-2 minutes for each side. First - on the flesh side and then on the skin side; place aside.
- Add to skillet the remaining 2 tablespoons of olive and fry the sliced onion for a couple of minutes.
- Add tomatoes and olives; stir fry about 3 minutes.
- At the last moment add the dry basil, soy sauce, pepper and lemon juice.
- Garnish with greens and serve immediately.
- Bon appetit!
The Red Mullet with Tomatoes and Olives
recipe very easy to cook and very tasty too!
*How to butterfly red mullet:
- Using scissors or a knife, cut along the belly from head to tail and remove the entrails.
- Rinse the fish under running cold water.
- Lift the backbone away from the flesh.
- Pull the bone gently away from the flesh.
- At its tail cut off with scissors.
- If possible, remove the small bones with some tweezers.
- Spread the fish so that it becomes flat.
This recipe for Red Mullet with Tomatoes and Olives serves/makes: 4 servings
The Red Mullet with Tomatoes and Olives recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Mullet
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed