adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Barbecued red mullet with a hot salsa
0 Likes
Total Time:
30 minutes
Fresh, beautiful red snapper recipe with herby olive oil is a true treat.
Ingredients:
  • 4 red mullet from sustainable sources, ask your fishmonger, scaled, cleaned and gutted
  • 1 small bunch fresh oregano leaves picked
  • sea salt
  • freshly ground black pepper
  • 1 handful black olives stoned and roughly chopped
  • 3 cloves garlic peeled and finely sliced
  • 1 fresh red chilli deseeded and finely sliced
  • a few sprigs fresh rosemary
  • 6 ripe tomatoes different colours if you can find them, roughly chopped
  • ½ lemon juice of
  • 1 small bunch fresh flat-leaf parsley leaves picked and torn
Instructions:
  • Prepare the barbecue by stacking the coals high on one side for high heat and lower on the other side for lower heat. Score fish on both sides with a sharp knife about 1cm deep. Roughly chop oregano leaves and spread them on a chopping board. Season with salt and pepper, then press fish into the seasoning to coat. Place fish on the hot side of the grill to sear. Meanwhile, heat olive oil in a pan, add olives, garlic, chilli, and rosemary. Cook until fragrant, then add tomatoes, lemon juice, and parsley for the salsa. Cook fish for about 4 minutes per side until crispy outside and moist inside. Serve fish with salsa spooned on top. Enjoy any leftovers tossed with salsa, parsley, and rocket, served with bread.

Similar Recipes