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Posts Tagged ‘Tinpot Hut’

Our local fish counter (in Caviston’s, Glasthule) had Red Mullet today, which we never see, so I urgently called Jules to find a recipe. She found this in 2 minutes flat and we went with it as there wasn’t too many ingredients. The salsa tastes absolutely amazing. Now that the evenings are longer we’ve been dying to use the barbecue more so we’re very pleased with ourselves for a Monday night (especially as we’d planned to have  salad!) Very full and satisfied now.

Barbecue red mullet with a hot salsa (to serve 4)

For the fish:

  • 4 red mullet, scaled, cleaned and gutted
  • small bunch of fresh oregano, leaves picked

For the salsa:

  • a handful of black olives, stoned and roughly chopped
  • 3 cloves of garlic, peeled and finely sliced
  • 1 fresh red chilli, deseeded and finely sliced
  • a few sprigs of fresh rosemary
  • 6 ripe tomatoes, roughly chopped
  • juice of 1/2 a lemon
  • a small bunch of flatleaf parsley, leaves picked and torn

Get your barbecue hot.

Slash the fish all over on both sides, about 1 cm deep, to help it cook through.

Roughly chop some oregano on a big board and spread it out. Sprinkle with a generous amount of salt and black pepper.

Roll the fish over the board and rub all the flavourings into the slashes you made.

Barbecue the fish for about 4 minutes on each side until you have crispy skin and soft cooked flesh inside.

Heat a little olive oil in a frying pan and add the chopped olives. Warm them through for a minute or two and add the garlic, chilli and rosemary sprigs. Fry gently until the garlic is soft.

Remove and discard the rosemary and toss in the chopped tomatoes. Squeeze in the lemon juice and add the parsley.

Taste for seasoning (you probably won’t need salt as the olives will be salty) and warm through.

(Original recipe from Jamie Oliver)

Wine suggestion: We had a glass of Gruner Veltliner from Marlborough in New Zealand. Very unusual as this grape’s home turf is Austria. Quite peachy with bit of typical white pepper spice. If you fancy something different you can buy it in Mitchell and Son for about €15.95. A refreshing change from Sauvignon Blanc.

 

 

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