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!
prep time
30 Min
cook time
25 Min
method
Pan Fry
yield
4 to 6
Ingredients
- 2 pounds small red mullet, cleaned and scaled
- 1 cup a/p flour
- 1 cup olive oil
- INGREDIENTS FOR SAUCE
- 1 tablespoon rosemary
- 3/4 cup red wine vinegar
- 4 - tomatoes,chopped or mashed
- 1 teaspoon parsley, finely chopped
- 1 - medium sized onion, finely chopped
- 2 cups garlic,finely chopped
- - salt and pepper
How To Make red mullet "savoro"
-
Step 1Clean fish, rinse under cool running water and let drain. Salt and dredge with flour.
-
Step 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.
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fish
Tag:
#Quick & Easy
Tag:
#Healthy
Tag:
#Heirloom
Ingredient:
Fish
Diet:
Low Fat
Diet:
Dairy Free
Diet:
Low Sodium
Diet:
Wheat Free
Diet:
Soy Free
Diet:
Low Carb
Method:
Pan Fry
Culture:
Greek
Keyword:
#fish
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