Here’s an idea for the main course for today: small red mullet fillets, seared and quickly served with a mixture of grilled peppers and long marinated onions in balsamic vinegar. The fresh and crisp touch is provided by just a few leaves of arugula seasoned with salt and olive oil. The red mullet is a very fine fish and I think it deserves to be on your table for the holidays. This beautiful dish plays on the sweet flavors and savory notes. The preparation is largely done in advance. Attention: onions should marinate 48 hours in balsamic vinegar! The peppers can be cooked the day before.At the last moment, you only have to cook red mullet fillets. Consider turning on your oven a little early to warm your plates and keep the fish warm while you take your plates. That’s a good dish plating tips, isn’t it?
Ingredients you will need: Seared Red Mullets Fillets with Marinated Peppers
For 6 people:
- Six red mullets, 1/2 lb (200g) each
- 2 red onions
- 1 1/3 cup (30 cl) of balsamic vinegar
- 2 red peppers
- 2 cloves garlic
- 1 sprig of thyme
- 1 handful of arugula
- A few sprigs of parsley
- Olive oil
- “Fleur de sel” (natural sea salt, unrefined)
- Espelette pepper powder (light chili pepper powder)
Cooking instructions: Seared Red Mullets Fillets with Marinated Peppers
Shuck mullet gently under running cold water. Lift the fillets, then remove the bones with tweezers. Place in the refrigerator covered with a plastic wrap. Just skip this step if your fishmonger did the fillets for you.
They must be prepared two days in advance. Peel onions, cut them into wedges (6 or 8 depending on size). Remove the heart and cut them into sticks. Dispose of in a bowl, season with sea salt and marinate 30 minutes. Rinse with cold water, drain and wipe with a cloth or paper towel. Put them in a jar and cover them up with balsamic vinegar.
Cut them in half, remove the stems and seeds. Put them in a baking dish, season with salt, sprinkle with olive oil. Bake at 400° F (200°c) (convection + grill) for 20 to 30 minutes. When skin is burned, just remove it. Peel the peppers flesh and cut into strips. Then store them in olive oil with minced garlic and thyme. Any preparation of peppers can be done the day before.
The D day’s instructions
Drain the red onion from the balsamic vinegar. Take them with a drizzle of olive oil then add the peppers. Add 2-3 tablespoons of marinade and chopped parsley. Keep warm. It takes about a ratio of 1 / 4 onion for 3 / 4 of peppers.
In another hot pan, sear the fillets of red mullet (seasoned with salt and pepper) in olive oil, skin side first for 2 minutes, then turn them over using a spatula, cook for 1 minute once again and remove. Dispose the fillets in a plate. Keep them in the oven the time to prepare the garnish on the plates.
Place the mixture of onions and peppers in the center of each plate, add a pinch of arugula. Season with olive oil and sea salt. Remove red mullet fillets from oven and top the garnish with it. Finish with a drizzle of olive oil. Sprinkle the edges of the plate a little Espelette pepper powder.
The good food and wine pairing
A white coast of Provence, a St. Veran or a white Menetou Salon
Inspiration recipe by Dominique
Seared Red Mullets Fillets with Red Onions
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