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Barbecued Chermoula Mullet Fillets

Date:
By  Milly Lambert

Mullet is an inexpensive fish, high in healthy omega-3 oils. Bold flavoured marinades such as chermoula help to balance out the stronger flavours that some oily fish have.


Serves: 4

Wine Match: Le Chat Noir Pinot Gris


Ingredients:

  • 4 x 180g mullet fillets, skin off, bones removed
  • Couscous, to serve
  • 4 lemon wedges, to serve

Chermoula

  • 1 bunch coriander
  • 1 bunch flat-leaf parsley
  • 6 cloves garlic, peeled and roughly chopped
  • Salt flakes, to taste
  • 2 tablespoons ground cumin
  • 2 tablespoons sweet paprika
  • ½ teaspoon cayenne pepper
  • 100ml lemon juice
  • 250ml extra virgin olive oil


Method:

  1. Make the Chermoula: finely chop coriander and parsley leaves together in a food processor. Add remaining ingredients and mix well.
  2. Spread half the Chermoula over the mullet fillets, cover and refrigerate for at least 30 minutes.
  3. Heat a barbecue or char-grill plate.
  4. Cook the fillets for 2 minutes on one side, turn and cook other side for a further 1-2 minutes until flesh flakes easily when tested with a fork.
  5. Place fillets on plates drizzle with a little of the remaining Chermoula and pass the rest separately. Serve with couscous and lemon wedges.

Alternative species: Australian salmon, Australian sardines, tailor, shark mackerel, trevally. 


Recipe supplied by Sydney Seafood School. 
Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes and cooking tips, answers to frequently asked seafood questions and the full program of Sydney Seafood School cooking classes.

 

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