Pan-fried Mullet With A Grape Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Jenny | 2 | Servings | |
INGREDIENTS
| 2 | Red mullet, boned and scaled | |
| 1 | Dsp olive oil | |
| 30 | g | Butter |
| 1 | Dsp lemon juice | |
| 1 | pn | Salt |
| 1 | Spring onion, finely chopped | |
| 55 | g | Green grapes |
| 55 | g | Black grapes |
| 1 | t | White wine or balsamic |
| vinegar | ||
| 1 | Dsp honey or 30g demerara | |
| sugar | ||
| 1 | Dsp parsley, finely chopped |
INSTRUCTIONS
Clean and scale the fish, then pat dry. Fry in the hot oil and butter for 2 minutes on either side. Sprinkle a little lemon juice over the top, then season with salt and keep warm. To make the sauce, heat the oil and fry the spring onions until just opaque. Add the grapes, white wine or vinegar, honey and parsley. Bring to a boil then serve straight away poured over the mullet. Be careful not to overcook this sauce or the colour of the grapes will be spoiled. Carlton Food Network http://www.cfn.co.uk/ Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 133
Calories From Fat: 107
Total Fat: 12.2g
Cholesterol: 32.3mg
Sodium: 148.8mg
Potassium: 77.7mg
Carbohydrates: 6.6g
Fiber: <1g
Sugar: 5.5g
Protein: <1g