In Israel red mullet is called bori fish. It is a white buttery fish if not over cooked. The trick to fish tasting buttery and not fishy is a fresh fish and not overcooked!
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- 3 tablespoons extra virgin olive oil
- 1 purple onion thinly sliced
- 1 teaspoon fresh ginger grated
- 1/2 long spicy green pepper sliced
- 1/2 cup pineapple frozen, fresh or canned, in chunks
- 1 teaspoon curry powder
- 1 teaspoon salt pink Himalayan
- 1 teaspoon garlic powder
- 4 filet red mullet fish cut in half
- 1/2 cup fresh mint stems removed, chopped
- Prepare a large skillet on high heat. Add 1 tablespoon of olive oil and get hot.
- Add the onions, ginger and chili and cook for 2 minutes, mixing periodically.
- Add the pineapple, ¼ teaspoon curry powder and a ½ teaspoon of salt and mix well. Let cook for 4 more minutes. Remove from heat and set in serving dish.
- Clean pan out with paper towel and place back on stove top. Evenly sprinkle the fish on both sides with the remaining salt, curry powder and the garlic powder.
- Turn flame under pan on high and get hot. Add remaining olive oil and get hot. Add the fish in batches if have to for 3 minutes per side.
- Remove from heat, cover in pineapple onion sauce and finish with fresh mint. Serve hot or room temperature.