Red Mullet "Savoro"

Maria *

By
@WWCook1

Fish cooked this way will keep for several days. No reheating is necessary. Just take out of the fridge a couple of hours before serving and enjoy at room temperature. With this recipe you can use almost any kind of fish, including the less expensive but tasty like macherel or sardine and the piquant sauce will improve the flavor.
Kali Orexi! Enjoy!


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Rating:

Comments:

Serves:

4 to 6

Prep:

30 Min

Cook:

25 Min

Method:

Pan Fry

Ingredients

2 lb
small red mullet, cleaned and scaled
1 c
a/p flour
1 c
olive oil

INGREDIENTS FOR SAUCE

1 Tbsp
rosemary
3/4 c
red wine vinegar
4
tomatoes,chopped or mashed
1 tsp
parsley, finely chopped
1
medium sized onion, finely chopped
2 c
garlic,finely chopped
salt and pepper

Directions Step-By-Step

1
Clean fish, rinse under cool running water and let drain. Salt and dredge with flour.
2
Heat the olive oil in a frying pan and working in batches, saute the fish slowly for about 5 minutes on each side. Drain on absorbent paper. Reserve the olive oil in a bowl and clean the frying pan.
3
Return the reserved olive oil to the pan and stir in 2 Tbsp of flour and the rosemary. Cook and stir until the flour browns. Add the vinegar, tomatoes, parsley, onion, garlic, salt and pepper.
4
Simmer for 10 minutes. Transfer to a serving dish and pour the sauce over the fish. Serve hot.

Kali Orexi! Enjoy!

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Greek
Other Tags: Quick & Easy, Healthy, Heirloom
Hashtag: #fish