Mahoney takes cooking prize
Best mullet cook: Eileen Mahoney takes top prize in The Islander Cortez Mullet Cookoff. Islander Photo: Bonner Joy
Hot Pepper Mullet
Clean and bake seasoned mullet filets as needed. Clean, slice into two halves, and remove seeds (careful, hot!) from jalapeño peppers.
Saute ½ chopped onion and add ¼ cup chopped celery, 1/8 cup minced garlic, 1 small red pepper, chopped, cooked, flaked mullet, and mix with 4 ounces cream cheese, 2 ounces sour cream and ½ cup bread crumbs.
Stuff in peppers – and sauté the peppers briefly. Cover with your favorite shredded cheese, and bake until cheese is melted.
Marinate mullet overnight in pepper, salt and Susie Q-brand Original Santa Maria Valley Style Seasoning seasoning.
Fry mullet in hot grease, cool and pull apart.
Saute ½ cup chopped onion, ½ cup chopped green pepper and 1 clove chopped garlic and remove from heat. Stir in ½ cup bread crumbs, 1 egg, and add mullet. Mix and make into patties and fry.
Add hollandaise sauce and serve over greens for a great summer – or anytime -- meal.