GRILLED RED MULLET | RECIPE | CUISINE FIEND
Red mullet brushed with anchovy and coriander butter, grilled whole, is delightful little fish and gorgeously easy to cook. It is also, surprisingly, not as bony as small fish usually is!
Provided by Cuisine fiend
Total Time 10 minutes
Yield serve 2-3 fish per person
Number Of Ingredients 5
Steps:
- Season the fish inside and out with salt and pepper.
- Melt the butter in a small pan, add the anchovy fillet and mash it with a fork until it dissolves. Add the chopped coriander and keep warm.
- Heat the grill to medium. Brush the mullet generously with the seasoned butter all over, place them under the grill on a rack and cook for 2-3 minutes on each side, depending on their size.
- Brush with the butter again before and after turning them over. Serve immediately.
COORONG MULLET WITH LEMON AND CAPER SAUCE RECIPE | GOURMET ...
Australian Gourmet Traveller fast recipe for Coorong mullet with lemon and caper sauce.
Provided by Lisa Featherby
Categories Main
Yield Serves 4
Number Of Ingredients 9
Steps:
- For lemon and caper sauce, combine ingredients in a bowl, season to taste and set aside.
- Heat a barbecue to high heat, brush mullet with oil and grill, skin-side down and without turning, until golden and half-cooked (2 minutes), then turn and cook until golden and cooked through (2 minutes). Resist the urge to turn the mullet too early; it will stick to the barbecue if the skin isn’t crisp enough.
- Grill asparagus until golden (1 minute each side). Transfer mullet and asparagus to a plate, spoon lemon caper sauce over and serve with a crisp green salad and crusty bread.
Nutrition Facts : ServingSize Serves 4
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