Red Mullet Fillets with Haricots Verts and Dried Apricots

Name: Red Mullet Fillets with Haricots Verts and Dried Apricots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 57 grams rouget (red mullet) fillets with skin (from four 3/4-pound whole fish), pin bones removed with tweezers; 6 dried apricots, cut into 1/4-inch dice; 151 grams haricots verts, trimmed and cut into 1/4-inch pieces; 1 small mint leaves; 59 milliliters mild extra-virgin olive oil (preferably from Liguria), divided, plus additional for drizzling; 59 milliliters pine nuts, toasted

For $1.17 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 20g of fat, and a total of 228 calories. This recipe serves 4. Head to the store and pick up rouget fillets, apricots, haricots verts, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Pat fish dry, then score skin of each fillet twice diagonally with a sharp knife to help prevent them from curling in pan.

Ingredients you will need

Fish

Equipment you will use

Knife

Frying Pan

Brush skin side with 1 tablespoon oil (total) and arrange fillets skin side down on a tray.

Ingredients you will need

Cooking Oil

Brush flesh sides with another tablespoon oil and season with 1/2 teaspoon salt.

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Salt

Cooking Oil

Preheat oven to 200°F.

Equipment you will use

Oven

Heat 1 tablespoon oil in a large heavy skillet over medium-high heat until it shimmers. Sauté haricots verts, apricots, and toasted pine nuts until beans are crisp-tender with some golden edges, about 4 minutes.

Ingredients you will need

Haricots Verts

Pine Nuts

Apricot

Beans

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat, then stir in mint and 1/4 teaspoon salt. Divide among 4 plates and keep warm in oven. Wipe out skillet.

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Mint

Salt

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Frying Pan

Oven

Heat cleaned skillet and another dry large heavy skillet (not nonstick) over medium-high heat 2 minutes.

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Frying Pan

Add 1/2 tablespoon oil to one skillet, swirling to coat, then place 4 fillets skin side down in skillet, immediately pressing each one flat with a spatula to prevent curling before adding the next. Swirl remaining 1/2 tablespoon oil in other skillet, then add remaining fillets in same manner. Cook fish, without turning, pressing flat as necessary, until skin is golden and fish is almost cooked through (it will continue to cook from residual heat), 3 to 4 minutes.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Spatula

Arrange 2 fillets, skin side up, over vegetables on each plate.

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Vegetable

Drizzle plates lightly with additional oil.

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Cooking Oil

Equipment

Ingredients

Servings:

57grams

rouget (red mullet) fillets with skin (from four 3/4-pound whole fish), pin bones removed with tweezers 6

dried apricots, cut into 1/4-inch dice 151grams

haricots verts, trimmed and cut into 1/4-inch pieces 1small

mint leaves 59milliliters

mild extra-virgin olive oil (preferably from Liguria), divided, plus additional for drizzling 59milliliters

pine nuts, toasted

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.