BBQ red mullet with pumpkin pickle

BBQ red mullet with pumpkin pickle

By
From
James Martin's French Adventure
Serves
2
Photographer
Peter Cassidy

I cooked this on a horse ranch in the Camargue with a load of cowboys, like you do, for no reason other than I really needed a BBQ to get rid of all the flies on a seriously hot and humid day. Happily, this light and spicy dish is just the thing to eat in warmer weather.

Ingredients

Quantity Ingredient
2 whole red mullet, scaled and gutted
2 limes, 1 thinly sliced, 1 cut in half
1/4 red onion, thinly sliced
2 garlic cloves, thinly sliced
10 mint leaves
25g unsalted butter
sea salt
freshly ground black pepper

For the pumpkin pickle

Quantity Ingredient
500g pumpkin, peeled and diced
25g unsalted butter, softened
1/4 red onion, thinly sliced
2 garlic cloves, thinly sliced
100g mango chutney
1 tablespoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1 lime, juiced
1 star anise
10 mint leaves, chopped
1 tablespoon chopped parsley

Method

  1. Preheat the BBQ: when the coals are silvery in colour, it’s ready.
  2. Meanwhile, make the pickle. Cook the pumpkin in a saucepan of salted boiling water for 10–15 minutes until tender, then drain and set aside. Place a high-sided frying pan over medium heat, add the butter and fry the onion and garlic for 2 minutes, then add the pumpkin and the mango chutney. Mix all the ground spices with a tablespoon of water in a small bowl, then add to the pan and cook for a further 5 minutes. Add the lime juice, stir well and season with salt and pepper, then remove from the heat.
  3. To prepare the fish, lay them flat on a clean board and tuck the lime slices, onion, garlic and mint leaves into their cavities. Season with salt and pepper.
  4. Rub each fish with half the butter and cook on the BBQ (or a hot chargrill pan) for 4–5 minutes. Place the lime halves, cut side down, on the BBQ next to the fish and allow to char. At the same time turn the fish over and cook for a further 4–5 minutes.
  5. To finish the pumpkin pickle, add the star anise, mint and parsley, stir well and cook gently for 3 minutes. Spoon the pickle onto serving plates and serve with the mullet and the charred limes.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again