Name: Mike McEnearney’s grilled red mullet with Moroccan spices
Yield: 4
Ingredients: 8 large red mullet fillets (see note); Lemon wedges, for squeezing; Finely chopped flat-leaf parsley, to serve; Moroccan spiced oil; 2 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp fennel seeds; 50 ml extra-virgin olive oil; 1 tbsp lemon juice; ½ tsp sweet paprika; ½ tsp ras el hanout (see note); ½ tsp ground ginger; ¼ tsp ground turmeric; ¼ tsp red chilli powder

“This red mullet dish is delicious with roast pumpkin, or try teaming it with a simple couscous and preserved lemon salad to absorb the Moroccan spiced oil and juices from the fish,” says McEnearney.

Ingredients

8 large red mullet fillets (see note)

Lemon wedges, for squeezing

Finely chopped flat-leaf parsley, to serve

Moroccan spiced oil

2 tsp cumin seeds

1 tsp coriander seeds

1 tsp fennel seeds

50 ml extra-virgin olive oil

1 tbsp lemon juice

½ tsp sweet paprika

½ tsp ras el hanout (see note)

½ tsp ground ginger

¼ tsp ground turmeric

¼ tsp red chilli powder

Method

1.For Moroccan spiced oil, dry-roast cumin, coriander and fennel in a saucepan over low heat until fragrant (3 minutes), then coarsely grind in a spice grinder; you don’t want them too fine as the crunch is important. Tip spices into a jar with\ remaining ingredients and season to taste with salt flakes. Seal and shake to combine.

2.Preheat a barbecue, preferably natural coal, to high. Brush skin-side of fillets with spiced oil and grill skin-side down until set but a little pink on top (2-3 minutes). Remove from grill and place skin-side up on a platter. Drizzle with a little extra spiced oil to taste, squeeze over lemon and serve.

You can also use whole butterflied red mullet; to do this, cut fish along backbone on both sides to the belly and snip the spine at the tail and the head and remove the spine and any guts. Using scissors, cut the head in half so it butterflies open and remove the gills.

Ras el hanout, a mixed spice blend, is available from select delicatessens and Herbie’s Spices.
Notes

Mike McEnearney

Styling by Olivia Blackmore

Ingredients

Method

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