Livornese-style red mullet delicious and exquisite. Today, I found some amazingly fresh red mullet at the fishmonger and couldn’t resist buying them. Usually, I fry them simply breaded with remilled semolina, but today I wanted to try cooking them with the recipe my mom always used. So here I am to share with you the recipe for Livornese-style red mullet with a lot of tomato sauce to dip bread into or dress a delicious pasta dish. The only difficulty, if we can call it that, is cleaning the fish, but you can also ask your fishmonger for help. I also recommend checking out the recipe for Fried and Golden Anchovies. The red mullet is a bluefish with precious properties, providing an excellent intake of essential fatty acids, and minerals, and polyunsaturated Omega 3, which have beneficial effects on our bodies. I served the Red Mullet with Tomato with bread bruschetta, which pair perfectly with the sauce. And don’t tell me that preparing fish is complicated! This recipe is really simple and accessible to everyone. A Tuscan cuisine recipe with few and simple ingredients and guaranteed success. For the sauce, you can indifferently use tomato pulp, peeled tomatoes, but also tomato puree or fresh tomatoes. Let’s run to the kitchen and prepare Red Mullet in the Pan together
DON’T MISS THESE OTHER FISH ENTRÉE RECIPES:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 162.09 (Kcal)
- Carbohydrates 5.58 (g) of which sugars 0.01 (g)
- Proteins 20.39 (g)
- Fat 6.43 (g) of which saturated 1.49 (g)of which unsaturated 1.96 (g)
- Fibers 1.13 (g)
- Sodium 173.38 (mg)
Indicative values for a portion of 200 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 Original Livornese-Style Red Mullet Recipe
- 1.76 lbs red mullet
- 1.5 cups tomato pulp
- 1 clove garlic
- 1.35 tbsp extra virgin olive oil
- to taste salt
- 1 pinch pepper
- 1 sprig parsley
How to Prepare Red Mullet in the Pan with Tomato
First, clean and gut the fish. Remove the scales as well. Wash them under running water and let them drain. Pour the EVO oil, a garlic clove, and chopped parsley into a large pan.
Let it slightly sauté over low heat and add the tomato pulp or small pieces of peeled tomatoes to the pan. Season with salt and pepper and cook over medium heat for 6-7 minutes.
Arrange the red mullet in the pan side by side in a single layer. Cover with a lid and cook over medium heat for 14-15 minutes. Do not turn the red mullet to avoid breaking them, but cover them with sauce using a spoon.
In the last minutes of cooking, remove the lid to reduce the sauce. At the end of cooking, add a sprinkle of chopped parsley.
The cooking time of the red mullet also depends on their size; the times I indicated are for medium-sized red mullet like the ones I used, but if they are small, decrease the time and increase it if they are large.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can use the sauce to dress a good plate of pasta
Leftover red mullet can be stored in the fridge in a container for 2 days
Also check out the recipe for Codfish Balls
