Easy Recipe for Pan Fried Red Mullet
This recipe was previously published by Mirabeau Wine:
Red Mullet is a rockfish often found in southern French cuisine, delicious grilled with tapenade or as part of yummy seafood soups. It’s a small fish that really brightens up our local fish counters with its gorgeous coral scales and serves as an interior design colour reference in my head.
Pan Fried Red Mullet fillets on Courgette Noodles with Tomato Coulis
Red Mullet or Rouget is firm, easy to cook and reputedly very healthy, so the only downside is that it has quite a lot of bones – of the kind that are too big to swallow. I resort to using tweezers to get the bones out, you can see a line of bones on the fillet and once you’re used to it you get pretty quick at removing them, yes it’s a bit of work but well worth the trouble. Always feel the whole fish with your fingers when you’re done, as you should be able to find any errant bones with your fingertips. The fish shrinks in cooking, so you need to count 3 or 4 fillets per person.
Here is the Mirabeau recipe for aioli.