Le Triglie

Everything has its season in Palermo, including fish. In the winter, when rainstorms block the boats from going out, the pickings can be slim. Now that spring is here and we've had a week of good weather, my fishmonger's stand is brimming over with mackerel, sardines, squid, sea bream, swordfish, lobsters, crabs, sea urchin, neonata (fish spry) and red mullet.

Red mullet, or triglie in Italian, is a fish I'd never seen in California. These attractive little fish have a sweet flesh that is good grilled, fried, cooked in parchment paper or in a light sauce. Depending on their size, buy 2-3 fish per person.

Yesterday I made Triglie alla Palermitana

for 4 people you need:

8 triglie (cleaned and scaled)
1 can diced tomatoes
2 carrots
2 celery stalks
2 cloves of garlic
red pepper flakes
olive oil
1 glass white wine
salt
a large saute pan with a lid

Chop up the garlic, and dice the carrots and celery. Saute all three over a medium flame in olive oil for a few minutes before adding the tomatoes, a pinch of salt, a pinch of red pepper flakes and the wine. Let the sauce bubble for another few minutes before adding the fish. Turn down the heat to a simmer, cover the pan and cook for another 10 minutes. Dust the fish with fresh chopped parsley before serving.