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Triglie Alla Livornese - Red Mullet Leghorn Style

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 tablespoons 180ml Red mullets - cleaned (small)

  2. Flour - for dredging

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 1/2 cup 118ml Olive oil

  6. 1 tablespoon 15ml Chopped garlic

  7. 1 tablespoon 15ml Onion - finely chopped (small)

  8. 1 Bay leaf - crumbled

  9. 2 teaspoons 10ml Chopped fresh thyme

  10. 2 cups 474ml Peeled, seeded, pureed tomatoes

  11. 1 tablespoon 15ml Finely-chopped parsley

Instructions Jump to Ingredients ↑

  1. With a cloth towel, wipe the mullets dry. Season the flour with salt and pepper. Roll the mullets in the flour.

  2. In a large saute pan, heat the olive oil. When the oil is hot, add the mullets and pan-fry the mullets for about 3 to 4 minutes on each side or until golden. Add the garlic, onions, bay leaf, thyme, and tomatoes. Season with salt and pepper. Bring the liquid up to a simmer and cook for about 5 minutes. Garnish the mullets with parsley.

  3. This recipe yields about 6 servings.

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