Yield: 6 servings
|12.00 small||red mullets; cleaned|
|1 \N||flour; for dredging|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|½ cup||olive oil|
|1.00 tablespoon||chopped garlic|
|1.00 small||onion; finely chopped|
|1.00 \N||bay leaf; crumbled|
|2.00 teaspoon||chopped fresh thyme|
|2.00 cup||peeled; seeded, pureed tomatoes|
|1.00 tablespoon||finely-chopped parsley|
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. This recipe yields about 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A37 broadcast 04-23-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000