Red Mullet Fillets with Haricots Verts and Dried Apricots

Name: Red Mullet Fillets with Haricots Verts and Dried Apricots
Cook time: 45 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 8 (2-ounce) rouget (red mullet) fillets with skin (from four 3/4-pound whole fish), pin bones removed with tweezers; 1/4 cup mild extra-virgin olive oil (preferably from Liguria), divided, plus additional for drizzling; 1/3 pound haricots verts, trimmed and cut into 1/4-inch pieces; 6 dried apricots, cut into 1/4-inch dice; 1/4 cup pine nuts, toasted; 6 large mint leaves, very thinly sliced crosswise; small mint leaves

By Stéphane Chevassus

October 24, 2008

Filets de Rouget et Haricots Verts Sauté aux Fruits Secs

Highly prized for its firm, mild flesh, red mullet is a darling of French and Mediterranean chefs. Here, it sits on a splendid textural bed of haricots verts, dried apricots, and pine nuts.

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