Triglie alla Livornese-Red Mullet Leghorn Style (Emeril Lagasse) |
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Prep Time: 12 Minutes Cook Time: 17 Minutes |
Ready In: 29 Minutes Servings: 6 |
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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:
1. 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.
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