Triglie di Scoglio
Red Mullet in Onion Sauce

Two red mullets (about 250 grams each)
1/2 lb (200 grams) of sliced white or yellow onions
Whole grain or white flour
Half cup of white wine vinegar
2.5 Tbsp (50 grams) of white sugar or refined (crystallized) brown
sugar
Two tablespoons of finely chopped fresh parsley
Extra virgin olive oil (for frying)
Extra virgin olive oil (to saute onions)
2 eggs (well beaten)
Salt & mild white pepper

Clean the mullets but leave the heads attached. Liberally coat the fish
with flour, dip them in the beaten eggs, and dredge them in flour again.
Fry the mullets in refined virgin olive oil over medium heat, turning as
necessary, until fully cooked. (Do so carefully; olive oil has a very low
burning point.) Remove the mullets from pan and drain olive oil by
placing fish on absorbent paper. Discard frying oil. Very slowly saute
onions in virgin olive oil in a separate pan. When cooked, add about a
half cup of vinegar. Add sugar and stir mixture. When sugar begins to
thicken or crystallize, add salt and pepper to taste. Remove pan from
heat. Add parsley. Add cooked mullets, or place fish on a plate and pour
sauce over it. Serve with a large slice of lemon. Traditionalists believe
this dish is best served slightly chilled or at room temperature. Serves
two.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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