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    • Sauteed Mullet with Pineapple-Mint Glaze

    Mark Sharron
    Medium difficulty
    35 minutes
    02-Apr
    Sauteed mullet with pineapple-mint glaze is a delicious seafood dish that combines the sweet and tangy flavours of pineapple and mint with the smoky and savoury flavours of barbecued mullet. This dish is easy to prepare and can be served as an entrée or an appetizer. The glaze is made with simple ingredients and can be prepared in minutes. The combination of flavours creates a unique and flavorful dish that will impress your guests.
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    Ingredients

    • 4 (6-ounce) mullet fillets
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 tablespoon olive oil
    • 1/2 cup pineapple juice
    • 2 tablespoons honey
    • 1 tablespoon fresh lime juice
    • 1 tablespoon chopped fresh mint
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon red pepper flakes
    • 1/4 teaspoon garlic powder
    • 2 tablespoons butter

    Method

    • Step-by-Step Method for Sauteed Mullet with Pineapple-Mint Glaze
    • Pat mullet fillets dry with paper towels
    • Season both sides of fillets with salt and black pepper
    • Set a large nonstick skillet over medium-high heat
    • Add olive oil to the skillet
    • Once oil is hot, lay mullet fillets in the pan skin-side down
    • Sauté fillets for about 3 minutes until edges turn opaque
    • Gently flip fillets and sauté the other side for 2-3 minutes or until just cooked through
    • Remove fillets from skillet and set aside, lightly cover with foil
    • In a small saucepan, combine pineapple juice, honey, lime juice, ginger, cumin, red pepper flakes, and garlic powder
    • Bring glaze mixture to a simmer over medium heat
    • Cook, stirring occasionally, until reduced by about half (approx 4-5 minutes)
    • Remove saucepan from heat and whisk in butter until smooth and glossy
    • Stir in chopped fresh mint into the glaze
    • Spoon warm pineapple-mint glaze over sautéed mullet fillets just before serving
    • Plate fillets with a spoonful of glaze and garnish with extra mint if desired
    • Suggest serving with a simple side of steamed greens or jasmine rice to complement the glaze