Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 12 smalls | Red mullest; cleaned |
| \N \N | Flour for dredging |
| \N \N | Salt and pepper |
| ½ cup | Olive oil |
| 1 tablespoon | Chopped garlic |
| 1 small | Onion; finely chopped |
| 1 \N | Bay leaf; crumbled |
| 2 teaspoons | Chopped fresh thyme |
| 2 cups | Tomatoes; peeled, seeded and pureed |
| 1 tablespoon | Finely chopped parsley |
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@...> on Feb 21, 1998