red mullet "savoro"
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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yield
4 to 6
prep time
30 Min
cook time
25 Min
method
Pan Fry
Ingredients For red mullet "savoro"
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2 lbsmall red mullet, cleaned and scaled
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1 ca/p flour
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1 colive oil
- INGREDIENTS FOR SAUCE
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1 Tbsprosemary
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3/4 cred wine vinegar
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4tomatoes,chopped or mashed
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1 tspparsley, finely chopped
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1medium sized onion, finely chopped
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2 cgarlic,finely chopped
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salt and pepper
How To Make red mullet "savoro"
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1Clean fish, rinse under cool running water and let drain. Salt and dredge with flour.
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2Heat 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.
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3Return 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.
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4Simmer for 10 minutes. Transfer to a serving dish and pour the sauce over the fish. Serve hot. Kali Orexi! Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Red Mullet "Savoro":
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