GRILLED MULLET FISH RECIPE RECIPES

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GRILLED RED MULLET | RECIPE | CUISINE FIEND



Grilled Red Mullet | Recipe | Cuisine Fiend image

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

2-3 small red mullets per person, cleaned, gutted and scaled, heads on
salt and freshly ground black pepper
2 tbsp. butter
1 anchovy fillet
1 tbsp. finely chopped coriander

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 ...



Coorong mullet with lemon and caper sauce recipe | Gourmet ... image

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

8 Coorong mullet (about 100gm each; or white fish such as whiting), cleaned
For brushing: olive oil
2 bunches asparagus, ends trimmed
To serve: crisp green salad and crusty bread
2 lemons, segmented over a bowl to catch juice and juice squeezed from membrane
80 ml (1/3 cup) extra-virgin olive oil
2 tbsp baby capers in salt, rinsed
2 tbsp flat-leaf parsley, finely chopped
2 golden shallots, finely diced

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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