RED MULLET.How to prepare and cook mullet.

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo reduces fat while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral taste.

red mullet

🥗Healthier: snapper

💰Cheaper: tilapia

Tilapia is a more budget-friendly fish option.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is a cost-effective alternative.

Fillet the red mullet if not already done.

Chop 2 garlic cloves and 2 small shallots.

Chop 2 tomatoes.

Heat a pan and add a little olive oil.

Add diced chorizo to the pan and brown until it releases its oil.

Add chopped garlic to the pan and sauté for 30 seconds to avoid burning.

Add chopped tomatoes and shallots to the pan and toss together.

Transfer the mixture to another burner to gently warm through.

Add 1 tablespoon of balsamic vinegar to the mixture in the pan.

Season the red mullet fillets with olive oil and salt.

Heat the pan until smoking hot and place the red mullet skin-side down.

Cook the fish skin-side down for about 2 minutes, then flip and cook flesh-side for 30 seconds to 1 minute.

Press down gently on the fish to ensure crispy skin.

Cook the fish for 2-3 minutes until the skin is crispy.

Remove the fish from the heat and add lemon juice and a handful of parsley to the sauce in the pan.

Plate the fish and top with the chorizo and tomato salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens