Print Recipe

Mullet Stew



  • 1 tablespoon olive oil
  • 10 to 12 skinned and boned mullet fillets
  • Greek seasoning (such as Cavender's), to taste
  • 1 large onion, peeled and chopped
  • 2 green bell peppers, seeded and chopped
  • 1 clove garlic, peeled and minced
  • 1 (28 ounce) can whole tomatoes, drained
  • 3 tablespoons vinegar
  • Hot cooked rice


  1. Lightly grease a 12-inch skillet with olive oil. Cover the bottom with fish fillets. Add Greek seasoning, onion, bell peppers and garlic.
  2. Crush tomatoes; add to fish mixture. Add vinegar.
  3. Cover and simmer about 45 minutes.
  4. Serve stew over hot cooked rice.


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