Pine Nuts > Seafood > Spain > Salmonetes Andaluza >
Salmonetes Andaluza
Andalusian Red Mullet
6 red mullets, cleaned, de-scaled & eyes removed*
Juice of 1 lemon
1/4 C pine nuts, finely ground
2 garlic cloves, crushed
1 small onion, finely chopped
4 TBS fresh parsley, chopped
Salt & black pepper to taste
3 TBS olive oil
1 green bell pepper, de-seeded & cut into strips
6 tomatoes, blanched, peeled, de-seeded & chopped
2 TBS butter, finely diced
6 black olives
Place mullets in a shallow dish; pour lemon juice on top and turn to coat evenly. Marinate for about fifteen minutes. In a blender, combine pine nuts, garlic, onion, parsley and seasonings. Chop mixture; gradually add the olive oil until blended. Scrape mixture into a bowl and set aside. Remove fish from the marinade; pat dry with paper towels. Arrange fish in a single layer in a large baking dish; spread pine nut mixture over the top and coat fish evenly. Arrange bell pepper strips on top of fish; cover with chopped tomatoes and dot with butter. Place dish in a preheated 350-degrees F oven. Bake for twenty-five minutes or until fish is tender and flakes easily with a fork. Remove from the oven; transfer to a serving platter. Use black olives to place in eye sockets of each fish. Serve at once.
*Note: Red Mullets are a species of goatfish common to the Mediterranean Sea, North Atlantic Ocean and the Black Sea. If Red Mullet is unavailable in your area, substitute with sea bass, sea bream or Tilapia.
Related Link:
Food Fare Culinary Collection: Savory Spain
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