Recipe courtesy of Levi Roots
Fresh Brown Stew Mullet with Olympian Yams
Total:
1 hr 20 min
Active:
30 min
Yield:
2 servings
Level:
Intermediate
Total:
1 hr 20 min
Active:
30 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Olympian Yams
  • 2 (4-inches long and thick) yellow or white yams
  • 2 teaspoons mayonnaise
  • Kosher salt and freshly ground black pepper, optional
Brown New Mullet
  • 1 tablespoon groundnut (peanut) or sunflower oil
  • 1 (22-ounce) mullet, gutted, scaled and gills removed
  • 1 large pinch homemade all-purpose seasoning*
  • 1 green onion, thinly sliced
  • 1 onion, finely chopped
  • 1 tomato, diced into 1/2-inch cubes
  • 1 large okra, trimmed and cut into 1/2-inch thick slices
  • 1 hot red chile, preferably Scotch Bonnet, seeded and finely chopped
  • 1/2 tablespoon cider vinegar
  • 1 tablespoon soy sauce
  • 1 fresh thyme sprig
  • 5 tablespoons butter or margarine

Directions

For the yams:

Preheat a grill to medium-high and lightly oil the grates or preheat the oven to 400 degrees F.

Grill or roast the yams for 40 to 60 minutes, or until tender. 

For the mullet:

Meanwhile, heat the oil, covered, in a large heavy-bottomed saute pan over medium-high heat. Season the fish with the all-purpose seasoning blend, add the fish in the pan, and sear to brown for around 2 minutes per side. After this, reduce the heat down to medium-low. Drop in the green onion, onion, tomato, okra, chile, vinegar, soy sauce, thyme, and butter, using more or less of the fat depending on how rich you want the dish to be. Cover the pan with a lid, and simmer over moderate heat for 30 minutes.

Once the yams are fully cooked, peel and discard the skins or scoop out the flesh. In a small bowl, combine the yams with the mayonnaise. Season the yams with salt, and pepper, if desired, and serve alongside the fish and sauce.

Cook's Note

*Homemade all-purpose seasoning is made up of equal parts ground allspice, ground ginger powder, and grated nutmeg.

IDEAS YOU'LL LOVE

Mullet in a Packet: Triglie al Cartoccio

Recipe courtesy of Mario Batali

Roasted Red Mullet with Peasant Meat Juices

Recipe courtesy of Emeril Lagasse

Triglie alla Livornese-Red Mullet Leghorn Style

Recipe courtesy of Emeril Lagasse

Red Mullet Soup, After Scorpionfish Soup: Zuppa di Scorfano

Recipe courtesy of Mario Batali

Antelope Stew

Mutton Stew

Oyster Stew

Recipe courtesy of No Author

Rabbit Stew

Irish Stew

Recipe courtesy of Giana Ferguson

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

How to Live to 100

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Food's Greatest Hits

3:30pm | 2:30c

Food's Greatest Hits

4:30pm | 3:30c

Food's Greatest Hits

5:30pm | 4:30c

Food's Greatest Hits

6:30pm | 5:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight
8pm | 7c
8:30pm | 7:30c
9pm | 8c
9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
12:30am | 11:30c
1am | 12c
1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c