ROUGET AU POIVRE ROUGE (RED MULLET WITH RED PEPPER AND MINT SAUCE)

 

Mint gives an unusual flavour to the red pepper sauce which is poured over these pretty end delicious little fish.

 

1 - 2 tablespoons olive oil

4 red mullet, about 225 g / 8 oz each, cleaned and scaled

salt

pepper

1 onion, finely chopped

2 garlic cloves, chopped

1 small red pepper, charred and skinned if liked, then seeded and chopped

pinch of cayenne pepper

3 - 5 mint leaves

small sprig of thyme

2 - 3 tablespoons lemon juice

 

Season the mullet then fry it in the olive oil for 4 - 5 minutes each side, until the flesh flakes easily. Drain on paper towels then transfer to a warm plate and keep warm. Add the onion, garlic and pepper to the pan and fry gently until the onion is soft and beginning to colour. Stir in the cayenne pepper, thyme, mint, lemon juice and salt and boil until slightly reduced. Discard the thyme sprig, pour the sauce over the fish and serve immediately.

 

Serves 4

 

area : North Africa

course : fish dish

 

source : North African Cooking : Exotic delights from Morocco, Tunisia and Egypt / Hilaire Walden