Sauteed red mullet with parsley, garlic, and spaghettini

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by: Baker Guy






I’ve chosen to use red mullet, but lots of other white fish suit the light oriental flavours in this recipe - try gilthead bream or line-caught sea bass.




ingredients

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serves: 4

4 (5-oz/150-g) red mullet (filleted)

1 lb (450 g) dried spaghettini

1/4 cup olive oil

2 cloves garlic (minced)

1 medium-hot red chile pepper (seeded and minced)

4 plum tomatoes (skinned, seeded, and chopped)

1/2 cup (20 g) flat-leaf parsley (minced)

Salt and freshly ground black pepper

Extra virgin olive oil, for serving

Nutrition Facts
Sauteed red mullet with parsley, garlic, and spaghettini

Servings Per Recipe: 4

Amount per Serving

Calories: 609

  • Total Fat: 16.9 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 17.4 mg
  • Sodium: 72.1 mg
  • Total Carbs: 90.5 g
  •     Dietary Fiber: 13.7 g
  •     Sugars: 6.4 g
  • Protein: 23.3 g
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preparation

1.  With the back of the fish facing you, make a cut behind the back of the head, down to the backbone, using a sharp, thin-bladed, flexible knife.

2.  With the knife still in place, turn it toward the tail and start to cut away the fillet. As soon as the whole blade of the knife is underneath the fillet, put your other hand flat on top of the fish and cut it away in one clean sweep, keeping the knife as close to the bones and as flat as possible.

3.  Lift off the fillet, then turn the fish over and repeat the princess.

4.  Cut the red mullet fillets across into strips 3/4 inch (2 cm) wide.

5.  Bring 15 cups (3.4 liters) of water to a boil in a large pan with 2 tablespoons of salt. Add the spaghettini, bring back to a boil, and cook for 5 minutes or until al dente.

6.  Meanwhile, heat the olive oil in a large frying pan. Fry the strips of red mullet, skin-side down, for 3 minutes. Turn them over and fry for 1 minute, then season with some salt and pepper.

7.  Drain the pasta well and tip it into a large, warmed serving bowl.

8.  Add the garlic and red chile to the frying pan with the red mullet and fry for 30 seconds. Add the tomatoes and fry for another 30 seconds.

9.  Tip everything into the bowl with the pasta, scraping up all the little bits that may have stuck to the bottom of the pan. Add 3 tablespoons of the parsley and gently toss everything together so that the fish just begins to break up. Serve immediately, drizzled with extra virgin olive oil and sprinkled with the remaining parsley.

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