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.
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:
Make the Chermoula: finely chop coriander and parsley leaves together in a food processor. Add remaining ingredients and mix well.
Spread half the Chermoula over the mullet fillets, cover and refrigerate for at least 30 minutes.
Heat a barbecue or char-grill plate.
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.
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.