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by Mario Batali
This marinated red mullet with vinegar and mint recipe (Pesciolini in Scapece) is typical of Roman home cooking, but it may seem a little strange to the American cook because of the order in which the fish is prepared. The red mullet (or rouget) is cooked first, then marinated. Stick with it -- the marinade changes the texture of the fish and the flavors literally meld together, forming poetry in your mind as you snack on these.
Red mullet is renowned for its delicate flavor and is increasingly more available in the United States. However, if you are unable to find red mulet, smelts or sardines make nice substitutes.
This delicious marinated red mullet with vinegar and mint recipe with a chilled glass of Frascati is what the spirit of Italian cuisine and culture is all about.
Marinated Red Mullet with Vinegar & Mint
Prep Time: 30 minutes
Cook time: 20 minutes
Yield: Serves 4
Marinated Red Mullet with Vinegar & Mint Ingredients
4 to 5 cloves garlic, crushed
1 tablespoon chopped fresh mint
1 cup white wine vinegar
1/4 cup all-purpose flour
2 to 2 1/2 pounds red mullet, cleaned, scaled and heads removed
1/2 cup extra-virgin olive oil
Marinated Red Mullet with Vinegar & Mint Recipe Instructions
In a small saucepan, combine the garlic, mint, and vinegar and bring just to boil over medium-low heat.
Reduce the heat to below a simmer and leave the aromatics to steep in the vinegar.
Spread the flour on a plate and dredge the red mullet fish lightly in it.
In a 10- to 12-inch sauté pan, heat olive oil over medium high heat until smoking.
Add the fish, in batches, and cook, turning once, until golden brown and just cooked through. Transfer to paper towels to drain.
Strain the vinegar into a small bowl, reserving the garlic and mint. Layer the fish on a glass or ceramic dish just large enough to hold them, distributing the reserved garlic and mint over them. Pour warm vinegar over fish.
Red Mullet Fish Recipe, Marinated Fish with Vinegar and Mint Recipe, Italian
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Marinated Red Mullet Fish Recipe with Vinegar & Mint - Pesciolini in Scapece
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