Triglie alla Livornese-Red Mullet Leghorn Style

Name: Triglie alla Livornese-Red Mullet Leghorn Style
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT0H17M0.000S
Total time: P0Y0M0DT0H29M0.000S
Yield: about 6 servings
Cuisine: italian
Ingredients: 12 small red mullets, cleaned; Flour for dredging; Salt and pepper; 1/2 cup olive oil; 1 tablespoon chopped garlic; 1 small onion, finely chopped; 1 bay leaf, crumbled; 2 teaspoons chopped fresh thyme; 2 cups tomatoes, peeled, seeded and pureed; 1 tablespoon finely chopped parsley

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Triglie alla Livornese-Red Mullet Leghorn Style

0 Reviews

Yield: about 6 servings

Total: 29 min
Prep: 12 min
Cook: 17 min

Yield: about 6 servings

Total: 29 min
Prep: 12 min
Cook: 17 min

Ingredients

12 small red mullets, cleaned

Flour for dredging

Salt and pepper

1/2 cup olive oil

1 tablespoon chopped garlic

1 small onion, finely chopped

1 bay leaf, crumbled

2 teaspoons chopped fresh thyme

2 cups tomatoes, peeled, seeded and pureed

1 tablespoon finely chopped parsley

Directions

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