Red mullet Livorno Style is an extremely easy and very tasty fish dish to prepare in no time.

An extremely flavorful second course. The sauce makes the red mullet even more delicious…

While my husband Max doesn’t eat fish, that doesn’t stop me from enjoying it, in fact, I eat fish at least three times a week.

Max went to the market and found some wonderful red mullet and didn’t hesitate to buy them.

The ingredients needed to make red mullet Livorno Style are simple: fresh red mullet, combined with peeled tomatoes, resulting in a very flavorful dish.

If you prefer a slightly spicy flavor, you can enrich the red mullet Livorno Style with a little chili pepper.

The red mullet is a small fish with a reddish color on the back and pink or orange on the sides, with two types: the sandy one and the rocky one, which has more tender and prized meat even though it is rich in bones.

To distinguish the muddy red mullet from the rocky one, it is advisable to observe the colors: the latter has a more brownish color with golden yellow stripes; while the muddy red mullet often has uncolored fins.

These characteristics make this fish rather delicate.

The red mullet has lean meat: rich in proteins and low in sugars. It contains omega-3, minerals like phosphorus, iron, and iodine, and vitamins PP and B3.

The other essential element for the success of the dish is that the red mullets are very fresh.

Its meat is firm and lean, very tasty and digestible.

Serve the fish accompanied by slices of Tuscan bread, traditionally without salt, which allows you to best enjoy the pulp of the tomato, creating an easy-to-prepare dish with a lively but delicate flavor.

Difficulty: Easy
Cost: Economical
Preparation time: 5 Minutes
Portions: 4/5
Cooking methods: Stove
Cuisine: Italian

254.96 Kcal

calories per serving

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Energy 254.96 (Kcal)
Carbohydrates 2.33 (g) of which sugars 1.05 (g)
Proteins 31.52 (g)
Fat 12.84 (g) of which saturated 2.90 (g)of which unsaturated 3.64 (g)
Fibers 1.03 (g)
Sodium 465.02 (mg)

Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Red Mullet Livorno Style

1.76 lbs red mullet (weight after cleaning)
1 can peeled tomatoes (17.64 oz)
to taste extra virgin olive oil
to taste chopped parsley
1 clove garlic
salt
pepper
chili pepper (to taste)

Tools

Casserole large non-stick with lid

Steps for Red Mullet Livorno Style

Wash and clean the red mullet. Run water over the body of the fish.
To remove the innards, cut the belly with scissors. Insert the scissors into the small hole located just under the two ventral fins. Open by cutting up to just below the neck.
Insert the scissors right at the beginning of the incision and cut.
At this point, insert a finger and remove the innards. Be very careful because red mullets are quite delicate and break easily.
Then proceed to cut the fins starting from those on the sides of the head.
Remove the scales with the edge of a spoon and rinse the fish under cold running water.
Dry with a bit of paper towel to remove excess water.
Prepare the sauté with oil, crushed garlic, and part of the parsley.
(If you want, you can add some chili pepper to the sauté).
After a few minutes, add the peeled tomatoes and adjust with salt and pepper.
Let the sauce cook for about 10 minutes.
Add the (already cleaned) red mullet, which should never be turned: during cooking, also pour the sauce over the fish.
(Move the pan from time to time to prevent them from sticking).
Cover the pan with the lid and cook on medium-low heat for about 10/15 minutes.
When the meat separates from the central bone, turn off the heat.
Add the parsley and then serve on the table.
Enjoy your meal.