Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Red Mullet in Onion Sauce
Red Mullet in Onion Sauce
(Triglie di Scoglio con Cipolle)

2 red mullets (about 250 grams each)
1/2 lb (200 grams) of sliced white or yellow onions
Whole grain or white flour
Half cup of white wine vinegar
2.5 tbs (50 grams) of white sugar or refined (crystallized) brown sugar
Two tablespoons of finely chopped fresh parsley
Extra virgin olive oil (for frying)
Extra virgin olive oil (to sauté onions)
2 eggs (well beaten)
Salt and mild white pepper

Clean the mullets but leave the heads attached.

Liberally coat the fish with flour, dip them in the beaten eggs, and dredge them in flour again.

Fry the mullets in refined virgin olive oil over medium heat, turning as necessary, until fully cooked. (Do so carefully; olive oil has a very low burning point.)

Remove the mullets from pan and drain olive oil by placing fish on absorbent paper.
Discard frying oil.

Very slowly sauté onions in virgin olive oil in a separate pan.
When cooked, add about a half cup of vinegar.
Add sugar and stir mixture.

When sugar begins to thicken or crystallize, add salt and pepper to taste.

Remove pan from heat. Add parsley.
Add cooked mullets, or place fish on a plate and pour sauce over it.

Serve with a large slice of lemon. Traditionalists believe this dish is best served slightly chilled or at room temperature. Serves two.
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