Sardinian red mullet is a delightful and flavorful dish that showcases the delicate taste of red mullet fish, complemented by the sweetness of sultanas, the tanginess of oranges, and the savory notes of anchovies. This recipe combines these ingredients to create a harmonious and satisfying Mediterranean-inspired dish.
To prepare Sardinian red mullet, sultanas are soaked in red wine to plump them up and infuse them with flavor. The dish is then cooked in a frying pan with olive oil, onions, courgette (zucchini), orange zest, and segments of fresh oranges. The red mullet fillets and anchovies are added to the pan and simmered until the fish is cooked through. Finally, fresh oregano is stirred in for a fragrant herbal note.
Once cooked, the mixture is transferred to a bowl and chilled in the refrigerator for at least 2 hours, allowing the flavors to meld and intensify. The chilled Sardinian red mullet is then served on individual plates, ready to be enjoyed.
This dish showcases the vibrant flavors of the Mediterranean and the unique combination of ingredients that Sardinian cuisine is known for. It can be served as a refreshing appetizer or a light main course, paired with crusty bread or a side salad.
INGREDIENTS:
- 50g/2oz sultanas
- 150ml/5fl oz red wine
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 1 courgette (zucchini), cut in half lengthways and into 5cm/2in sticks
- 2 oranges
- 4 red mullet fillets, boned
- 50g/2oz canned anchovy fillets, drained
- 2 tablespoons chopped fresh oregano
PREPARATION:
- Place the sultanas in a bowl and pour the red wine over them. Let them soak for 10 minutes to plump them up.
- Heat the olive oil in a large frying pan over medium heat. Add the sliced onions and sauté for 2 minutes until they start to soften. Add the courgette sticks to the pan and sauté for another 3 minutes until they are tender.
- Using a zester, pare long, thin strips of zest from one of the oranges. Then, with a sharp knife, remove all the peel and pith from both oranges. Slice between the membranes to segment the oranges.
- Add the orange zest to the frying pan. Also add the wine-soaked sultanas and any liquid, the red mullet fillets, and the drained anchovy fillets. Let the mixture simmer for 10-15 minutes until the fish is cooked through.
- Stir in the chopped fresh oregano and the orange segments. Set the pan aside and allow the mixture to cool.
- Transfer the mixture to a large bowl and cover it. Place it in the refrigerator and let it chill for at least 2 hours to allow the flavors to meld and develop.
- Serve the chilled Sardinian red mullet on individual plates.
YIELD:
This recipe serves 4 people.
SPECIAL INSTRUCTIONS:
- Boning the red mullet fillets: If your red mullet fillets still have bones, carefully remove them using a pair of tweezers or fish bone pliers before cooking. This will ensure a bone-free eating experience.
TIPS:
- Choosing fresh ingredients: Select fresh and high-quality red mullet fillets, onions, courgettes, and oranges for the best flavor and texture in the dish. Look for firm and vibrant produce when purchasing the ingredients.
- Serving suggestions: Sardinian red mullet can be served as an appetizer or a light main course. Pair it with crusty bread to soak up the flavorful juices or serve it alongside a fresh side salad for a complete and refreshing meal.
Sardinian red mullet is a delightful dish that brings together the flavors of the Mediterranean in a harmonious and satisfying way. The combination of tender red mullet fillets, plump sultanas soaked in red wine, tangy oranges, savory anchovies, and fragrant oregano creates a unique and refreshing taste experience.
In this recipe, the sultanas are soaked in red wine to enhance their natural sweetness and infuse them with flavor. The dish is then cooked in a frying pan with olive oil, onions, and courgette until the vegetables are tender. The addition of orange zest and segments adds a vibrant citrus element that balances the other flavors.
The red mullet fillets and anchovies are added to the pan and simmered until the fish is cooked through, allowing the flavors to meld together. Fresh oregano is stirred in for a fragrant herbal note that complements the other ingredients.
Chilling the mixture in the refrigerator for at least 2 hours intensifies the flavors and allows them to meld together. The result is a refreshing and flavorful Sardinian red mullet that can be served as an appetizer or a light main course.
Sardinian red mullet is best enjoyed when served chilled on individual plates. It can be paired with crusty bread to soak up the flavorful juices or served alongside a fresh side salad for a complete and refreshing meal.
This dish highlights the vibrant and diverse flavors of Sardinian cuisine, showcasing the region’s use of fresh ingredients and unique flavor combinations. Try this recipe for a taste of the Mediterranean and a refreshing seafood dish that will transport you to the beautiful island of Sardinia.
