Barbecued red mullet with tomatoes, garlic and courgettes

Barbecued red mullet with tomatoes, garlic and courgettes

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

I really like red mullet cooked this way over coals. It doesn’t take long at all, so get your tomatoes and courgettes going before you put the fish on the barbecue. If you don’t want to do the garlic, then just make a really herby dressing with lemon juice instead.

Ingredients

Quantity Ingredient
4 red mullet, scaled, gutted, butterflied and pin-boned
2 large beef tomatoes
2 courgettes, sliced on the diagonal
100ml olive oil
12 garlic cloves, peeled
2 rosemary sprigs, chopped, leaves only
cornish sea salt
freshly ground black pepper

Method

  1. Light the barbecue about 30 minutes before starting to cook. Halve the tomatoes and place cut side up on a tray with the courgette slices. Drizzle over a little olive oil and season with salt and pepper.
  2. Put the garlic cloves on a thick piece of foil and sprinkle with salt, pepper and the rosemary. Drizzle over the rest of the olive oil and scrunch up the foil around the garlic to make a parcel; seal well. Place on the cooler side of the barbecue to cook slowly for about 25 minutes.
  3. Place the tomato halves cut side down and the courgette slices on the hot part of the barbecue for 3 minutes, then turn and cook for a further 3 minutes. When they begin to soften, move them to the cooler area of the barbecue and allow to cook through.
  4. Check the garlic: the cloves should be soft when you pinch them. When it is ready, pour the contents of the foil packet onto a tray and allow to cool slightly.
  5. Lay the red mullet on the same tray and spoon over the cooked garlic and rosemary mixture, then season with salt and pepper.
  6. Now place the butterflied fish skin side down on the hottest part of the barbecue and cook for about 4 minutes. Turn and cook for 2 minutes on the flesh side.
  7. Divide the roasted garlic cloves between the tomato halves and dress with a spoonful of the rosemary oil.
  8. Carefully lift the red mullet from the barbecue onto a warm platter and add the tomato halves and courgettes. Drizzle over the remaining garlic and rosemary oil and serve.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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