Red mullet with pomegranate sauce – 55000 Recipes. Passion for food


Red mullet with pomegranate sauce

Susie Diaz teaches us how to make a simple and delicious recipe for red mullet with pomegranate sauce

Chef: Susie Diaz

Self-taught, didactic and now popular, Susie Diaz became one of the few women to reach the first ward on her own. gastronomically with a memory-inspired kitchen.


  • For the mullets
  • Mackerel
  • Sherry vinaigrette
  • Sugar
  • Coarse salt
  • For the pomegranate sauce
  • The thorns and heads of mullet
  • 300g of water
  • 150 g of pomegranate juice
  • 25g brandy
  • 25g wine vinegar
  • Flour
  • Extra virgin olive oil
  • For pomegranate vinaigrette
  • 30g of olive oil
  • 10g apple cider vinegar
  • 10g of pomegranate juice
  • Sol
  • Pepper


For the pomegranate sauce

  1. Put a few drops of olive oil in a saucepan and bake the thorns and heads of the red mullet (pre-floured).
  2. When they are golden, flambé with brandy and moisten with vinegar.
  3. Then moisten with water and pomegranate juice and let it cut a little more than half.
  4. Strain and keep hot.

For pomegranate vinaigrette

  1. Put the salt and pepper in a bowl, add the vinegar and pomegranate juice until the salt dissolves well.
  2. Add the butter little by little, beating with a stick until assembled, set aside cold.


  1. Grill the red mullets with a few drops of olive oil, leaving them juicy.
  2. Put the pomegranate sauce very hot in a plate and on top of it the red mullet, touch with salt, accompany with the escarol salad and the pomegranate seeds.
  3. Dress to our liking with pomegranate vinaigrette.


Now is your time.
David from 55000 Recipes