Barbecued red mullet with grilled courgette salad
This recipe is all about simple seasonal cooking with barbecued red mullet served with a grilled courgette salad.
SERVES
4
PEOPLE
Ingredients
4 whole red mullet (gutted and scaled)
2 tbsp rapeseed oil
Sea salt
1 lemon
For the courgette salad
2 courgettes
1.5 tb golden rapeseed oil
1 clove of garlic minced
1 lemon juice and zest
2 sprigs of flat leaf parsley
2 sprigs mint
Sea salt
Method
Light your barbecue at least 30 minutes before you intend on cooking. Prepare the barbeque for direct cooking
Slice the courgettes into ½ inch rounds while you’re waiting. Place the sliced courgette rounds directly onto the bars of the barbeque and cook on both sides for 2- 3 minutes until charred but still holding their shape.
Remove from the heat and place in a large mixing bowl. Dress the still warm courgettes with the golden rapeseed oil, minced garlic, lemon juice, zest and sea salt.
Set aside and allow to marinate whilst cooking the red mullet.
Just before serving , when the red mullet is cooked add the finely chopped mint and flat leaf parsley to the courgettes and mix well.
For the red mullet
It’s vital when barbequing fish to cook at the highest heat possible to avoid the fish sticking to the bars of the barbeque.
Lightly grease the whole red mullets with rapeseed oil and season with sea salt flakes.
Place the whole fish on the hottest part of the barbecue, be careful when doing so as the oil droplets may catch.
Cook the red mullet on one side for 8-10 minutes until charred, depending on the size of the fish.
When barbecuing fish, it is important to only turn the fish once, minimising the damage you can cause to the exterior and to prevent the fish from sticking.
Turn the fish over on its other side, use a fish slice to free the fish from the bars of the barbeque and turn using a pair of heatproof kitchen tongs.
Cook for a further 6-8 minutes until the whole fish is nicely charred and cooked through.
Serve with grilled courgette salad and wedges of lemon.
