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Seafood Magic at Home
Barbecued Chermoula Mullet Fillets

Serves 4

4 x 150g Mullet fillets, skin off, bones removed
Couscous, to serve
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

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 Sardine, Tailor, Shark Mackerel, Trevally.

For information on Mullet, click here >

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Further information

Can't find the information you're after?  Email  fishline@sydneyfishmarket.com.au with your questions.

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