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Pomegranate Stuffed Mullet with Sauteed Okra – Fish Recipe

2013/01/16 by Varga László

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Ingredients (4 servings):

  • 2 fishes – grey mullets, about 1/2 kg plus eachaIMG_6431
  • 1 pomegranate
  • 5-6 garlic cloves
  • salt and pepper
  • 1 lime
  • 1 lemon
  • 2 rosemary branches
  • For the okra
  • 1/2 kg okra (I used frozen)
  • 2 garlic cloves
  • 100 g butter
  • 2-3 sage leaves
  • 1/2 dried chili pepper
  • 50 g blue cheese

Preparation method:

  1. Scale the fishes, gut them and remove the gills. Wash them thoroughly.
  2. Chop the garlic.
  3. Cut up the pomegranate and remove its seeds.aIMG_6436
  4. Cut 4 thin slices of the lemon and of the lime.
  5. Salt and pepper the fishes outsides as well as their insides.
  6. Stuff each fish hith halt of the chopped garlic and add one-one rosemary branch.aIMG_6438
  7. Fill the rest of their cavity with the pomegranate seeds, but not too much so they won’t spill out.aIMG_6443
  8. Preheat the oven to 190°C (375°F).
  9. Lay the mullets into an ovenproof dish and top them with the lemon and lime slices.
  10. Place the fish in the oven and let it bake for 30 minutes. If using gas oven cover the dish with a tin foil, but since I have electric oven, I skipped this step.aIMG_6448
  11. For the sauteed okra
  12. Chop the garlic cloves.
  13. Melt half of the butter in a frying pan over medium heat.
  14. Fry the chopped garlic until fragrant for about 1-2 minutes.aIMG_6449
  15. Add the fresh/defrosted, the rest of the butter, the chili pepper flakes and sage. Fry over medium-low temperature for 5 minutes.aIMG_6452
  16. Add 1/4 cup of water, cover and simmer for about 5 minutes or until water evaporates.aIMG_6454
  17. Add the crumbled blue cheese and stir-fry for another minuteaIMG_6455
  18. Serve the mullet with sauteed okra and some pomegranate seeds and cherry tomatoes.aIMG_6460

 

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1 Comment »

  1. Rossie Skerl says:

    In the Caribbean islands, okra is eaten in soup. In Curaçao the soup is known as jambo which primarily is made out of the okra’s mucilage. It is often prepared with fish and funchi, a dish made out of cornmeal and boiling water. In Haiti, it is cooked with rice and maize, and also used as a sauce for meat. In Cuba, it is called quimbombó, along with a stew using okra as its primary ingredient.

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