Fish and Seafood Recipes - Red Mullet with Almond Chermoula Recipe

  
 

Fish and Seafood Recipes - Red Mullet with Almond Chermoula Recipe

Ingredients

Serve 4

  • 50 g/2 oz coriander

  • large handful of mint, roughly chopped

  • 40 g/1 1/2 oz almonds

  • 2 plump garlic cloves

  • pinch of dried chili flakes

  • about 125 ml/4 fl oz virgin olive oil

  • lemon juice

  • 4 x 300 g/10 oz red mullet, cleaned and gutted

  • salt and pepper

Method:

  1. Put the coriander, mint, almonds, garlic and chili into a food processor or blender.

  2. With the motor running, slowly pour in the oil to make a coarse or smooth paste, according to taste.

  3. Season to taste with salt and pepper and lemon juice. With the point of a sharp knife, cut 2 deep slashes in both sides of each fish.

  4. Spread the chermoula over both sides of the fish, working it well into the slashes. Cover and leave in a cool place for 1 hour.

  5. Put the mullet under a preheated grill and cook for 4-5 minutes on each side until the flesh just flakes when tested with a fork.

Note: Chermoula is a distinctive Moroccan mixture of coriander, garlic, chilies and spices that is used in many ways, bringing character and flavor to dishes. Its most frequent use is as a marinade, either before cooking or afterwards, for fish, grilled or baked meat, poultry, and vegetable dishes. The food may also be cooked in chermoula.