Triglie Alla Livornese - Red Mullet Leghorn Style

Recipe Ingredients

12 tablespoons	180ml	Red mullets - cleaned (small)
		Flour - for dredging
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Olive oil
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Onion - finely chopped (small)
1		Bay leaf - crumbled
2 teaspoons	10ml	Chopped fresh thyme
2 cups	474ml	Peeled, seeded, pureed tomatoes
1 tablespoon	15ml	Finely-chopped parsley

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A37 broadcast 04-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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