In this recipe I am using Red Mullet, also known as Goatfish; they are called Trigle in Italian. In Australia this little fish is very underrated, but travel to any country around the Mediterranean and southern Europe and you will find that it is highly esteemed.
Orecchiette, (pasta shaped like little ears) are popular in Puglia, a region in southern Italy bordering the Adriatic Sea in the east and the Ionian Sea to the southeast.
Replace the Red Mullet with any other sweet tasting white fish, such as whiting or try crabmeat – both are sustainable. Pink Ling, Red Snapper and Red emperor are also suitable for this dish and all have an attractive pink skin; they are all fished in Australia and/or New Zealand and both countries aim to manage for a sustainable and productive stock (overfishing has occurred in the past and stocks in certain locations still require rebuilding – in Think Twice Category by The Australian Marine Conservation Society).
I always select less than the standard recommended 100g of pasta per person, especially if it is not for a main course. The following amount will feed 5-6 people in my household.
salt to taste
2 thoughts on “TRIGLE (Red Mullet) AND ORECCHIETTE (pasta)”
Sounds delicious, must try this. I’ve not heard of this fish – is it related to ‘triglie’
Yes, it is: Triglia = red mullet,also known as rouget in the Eastern States. A more attractive name than Goatfish but the whiskers are responsible for this!