Grilled grey mullet with garlic, orange and thyme
A Rick Stein-er.
Very simple & good. It looks very flash, but is really easy! Phew.
I've served it a few times with Bubble & Squeak. It needs something crispy to soak up the fantastic sauce.
RECIPE
4 grey mullet each weighing about 350g/12oz
(I use a fillet a person for a starter or 2 fillets for a main)
For the Marinade:
juice of 1 lemon
120ml/5fl oz olive oil
2 tsp fresh thyme, very finely chopped
1 tsp sea salt
1 garlic clove, finely chopped
freshly ground black pepper
For the Sauce:
2 anchovy fillets, drained and finely chopped
1 orange
50ml/2fl oz water
Put the fish in the marinade for an hour, then grill for 6mins per side, or 6mins if using fillets. Keep the marinade & put in a pan.
To make the sauce, add the anchovies, half the zest & all the juice of the orange, the water & any juices from the fish to the pan. Bring to boil & whisk to combine.
That's it.
Very simple & good. It looks very flash, but is really easy! Phew.
I've served it a few times with Bubble & Squeak. It needs something crispy to soak up the fantastic sauce.
RECIPE
4 grey mullet each weighing about 350g/12oz
(I use a fillet a person for a starter or 2 fillets for a main)
For the Marinade:
juice of 1 lemon
120ml/5fl oz olive oil
2 tsp fresh thyme, very finely chopped
1 tsp sea salt
1 garlic clove, finely chopped
freshly ground black pepper
For the Sauce:
2 anchovy fillets, drained and finely chopped
1 orange
50ml/2fl oz water
Put the fish in the marinade for an hour, then grill for 6mins per side, or 6mins if using fillets. Keep the marinade & put in a pan.
To make the sauce, add the anchovies, half the zest & all the juice of the orange, the water & any juices from the fish to the pan. Bring to boil & whisk to combine.
That's it.
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