Simply grilled rosy red mullet with orange zest

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I was advised to clean the fish, cook it whole and serve it on the bone. It was so fresh cooked the day after the catch when we featured it on TV.

You will need:

4 red mullet, allowing one per person. Mine weighed around 250g each
1 spoon dried bread crumbs
1 spoon capers
1 spoon olives
1 orange, juice and zest
1 spoon chopped parsley
1 spoon chopped mint
4 tablespoons olive oil
Salt and pepper if required to season

Clean out the fish and remove the scales. Rinse it and keep it in the fridge while you prepare the other ingredients.

Prepare the dressing: Place the capers, parsley, olives. Mint, orange juice and half the zest and use a hand blender to break it down to a smoothies consistency. Taste and season if required.
Keep in the fridge until you need it.

Take out prepared fish from the fridge. Mix the breadcrumbs with a spoon of the dressing. Place a small amount of the mixture in the cavity of each fish. brush the fish on both sides with olive oil. Sprinkle some orange zest.
Grill on both sides.
Serve immediately with some of the dressing and more orange zest garnish.

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Featured on Favourite Channel and I News

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