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Pineapple Red Mullet Fish

In Israel red mullet is called boru 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!

Courtesy of Chef Zissie.
Visit her delectable site at

Servings: 4


3 Tbsp
extra virgin olive oil*
purple onion
thinly sliced
1 tsp
fresh ginger
finely chopped
long spicy green pepper
1/2 Cup
pineapple chunks
frozen* or fresh
1 tsp
curry powder*
1 tsp
sea salt
pink Himalayan*
1 tsp
garlic powder*
4 filet
red mullet fish
cut in half
1/2 Cup
fresh mint
stems removed, chopped


  1. Prepare a large skillet on high heat. Add 1 tablespoon of olive oil and get hot.
  2. Add the onions, ginger and chili and cook for 2 minutes, mixing periodically.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from heat, cover in pineapple onion sauce and finish with fresh mint. Serve hot or room temperature.

*Available at nectarina

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