| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 12 |
sm |
Red mullest; cleaned |
|
|
Flour for dredging |
|
|
Salt and pepper |
| 1/2 |
c |
Olive oil |
| 1 |
tb |
Chopped garlic |
| 1 |
sm |
Onion; finely chopped |
| 1 |
|
Bay leaf; crumbled |
| 2 |
ts |
Chopped fresh thyme |
| 2 |
c |
Tomatoes; peeled, seeded and pureed |
| 1 |
tb |
Finely chopped parsley |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA37
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.
Yield: about 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”