Authentic Livornese-Style Red Mullet Recipe

Livornese-Style Red Mullet Recipe

Category: Main Courses
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients

Instructions
To begin preparing the traditional Livornese-style red mullet, first focus on cleaning the fish. Start by carefully scaling the red mullet using a fish scaler. Then, with a pair of scissors, make an incision along the fish’s belly, starting from its underside and working your way up towards the head. Repeat this process for each of the red mullet.

Next, heat the olive oil in a wide pan or skillet over medium heat. Once the oil is hot, add the garlic clove, lightly crushed with the blade of a knife, and sauté for about 2-3 minutes. Stir frequently to ensure the garlic does not burn, but instead releases its rich aroma into the oil. After this brief sauté, add the canned peeled tomatoes to the pan.

Use a spatula to stir the tomatoes gently, breaking them up to incorporate their juices with the oil and garlic. Cover the pan with a lid and let the mixture cook for 10-15 minutes, allowing the sauce to thicken and the flavors to meld. The cooking time may vary slightly depending on the size of your fish, but a great way to check the doneness of the red mullet is by gently testing the flesh with a fork; if the flesh easily separates from the bone, the fish is ready.

When the fish is cooked through, sprinkle with fresh, finely chopped parsley to add a fresh, aromatic touch. Season with salt and freshly ground black pepper to taste.

Your Livornese-style red mullet is now ready to serve. Dish it up while it’s still warm, and enjoy this classic Italian seafood recipe that beautifully combines simple ingredients into a delicious, flavorful meal.

Perfectly paired with a side of crusty bread or a fresh salad, this dish brings a taste of Tuscany to your table.