ground ginger 1/2 c. orange juice Juice of 1 lemon 1 scallion, thinly sliced (or 2 tbsp. chopped onion) 1 tomato, peeled & chopped 3 tbsp. A great friend of mine made me aware of a Lebanese product by Qadisha Valley which is what I have used here. Recipes for grey mullet often contain ingredients such as lemon, garlic, white wine, vinegar, capers and garlic. When ready to eat, preheat a ridged grill pan to quite a high heat. Grey mullet is an underrated fish. Once the fish is cooked, remove it from the oven and transfer to a serving dish. Seafood / Fish recipes, mushroom-recipe. Some years ago I attended a cooking class in a charming tavern in Athens run by a remarkably talented cook. Instructions. The first is sea bass simply grilled and served with Ladolemono, a kind of ‘dressing’ consisting principally of olive oil, lemon juice and oregano. Grey mullet belong to a large family, which comprises some 80 species of marine fish, known as Muglidae, and is a common inhabitant of marine coastal waters in Europe. This fish can be cooked whole, stuffed with lots of delicious herbs and lemon slices and baked in the oven, or cut into fillets and grilled or pan-fried. Prep Time 15 … Print Recipe Pin Recipe. salt, divided 1/4 tsp. Let's get cooking! A great friend of mine made me aware of a Lebanese product by, , Instagram profile accessed 17 February 2020. So I have par-boiled the potatoes in a stock and water mixture infused with oregano and lemon zest - this infusion can be done well ahead of time, as can the par-boiling of the potatoes. 5 tbsp best quality extra virgin olive oil, 1 tsp best quality dried oregano, plus a little more, 1 large or two small potatoes, peeled and cut into 1½” chunks, 2 fillets of grey mullet, or alternative fish (see recipe intro), Coarse sea salt and freshly-ground black pepper. The second is a baked potato dish in which the potatoes are infused with the flavours of – you guessed it – olive oil, lemon juice and oregano. Baked grey mullet recipe Preparation and cooking - Prepare grey mullet. Bring to the boil and simmer gently for a few minutes (or for as long as you like), to infuse the liquid. Coming towards the end of the mullet run here in florida...i decided to give a moment to the fish used by fisherman to get the "real fish". They require trimming, scaling and gutting. Pat the fillets dry with paper towels. Because of its strong taste, it holds up well to potent or strong seasoning; in fact, many cooks heavily season mullet to temper its fishy flavor. Add water to a large skillet to a depth of 1 inch. Baked grey mullet recipe Now I’m quite sure any Greek readers out there would advocate the use only of Greek olive oil. It’s organic and has a flavour that is absolutely ideal for vinaigrettes and other dressings, which is why I thought it would fit in so nicely here – and it does. Carefully turn the fillets over and turn off the heat. To finish the potatoes, heat the olive oil in a saucepan or small sauté pan to a temperature for shallow frying - about 190°C. Rub 1tsp salt on each fillet. Preheat the oven to a temperature of 190°C (375°F / Gas Mark 5) . When the rods and lines are out, of course use sea bass, but I also don’t see any reason why black bream wouldn’t be equally enjoyable treated this way. Almost everything is or can be done in advance, so this is actually a really simple and stress-free dish to prepare. Sign up for our free meal planner. Mullet are intellegent fish which are capable of swimming very fast. Fry the fish head and tail in the same way, remove from the frying pan and set aside. Take a large piece of aluminium foil and lightly grease with some olive oil. She explained that in Greece they use a lot of oregano, but invariably dried rather than fresh. Meanwhile toss the potatoes in a dusting of salt, pepper and oregano. Grey Mullet in Mushroom Sauce Recipe. Prepare your mullet filets quickly and easily by … Shallow fry the potatoes, in batches if necessary, turning regularly, until they are golden-brown on the outside. https://cookpad.com/us/recipes/3106597-grey-mullet-in-the-oven In Mia Kouppa, the ratio is a little below 2:1, and what I have proposed below is 2.5:1. The grey mullet is comparable to sea bass or sea bream on sight and can often be substituted for sea bass in recipes. Place the open and flat fillets, skin side down, on a rack inside a sheet tray. Presuming 3 1 pound fish, if you have the fish man scale and gut the fish (a free service in the Asian fish markets around here), it should take you no more than 30 minutes to fillet them. - Baking. https://scrummylane.com/the-best-greek-potatoes/, Qadisha Valley, Instagram profile accessed 17 February 2020, Rose Ash Foods, website accessed 17 February 2020, © 2023 by Salt & Pepper. A fresh ‘stiff alive’ grey mullet is a handsome fish that rivals sea bass in appearance, with bright silver scales, grey back with no obvious lateral line and black beady eyes. Sprinkle a dash of pepper and dill for each fillet. Place spices, thyme, 1 tsp pepper and 1½ salt in a bowl and mix to combine. Whole grilled red mullet tastes great if you can get hold of small fish. Drizzle some olive oil* in a heavy-based frying pan and heat on high till just smoking. Proudly created with Wix.com, This recipe takes its inspiration from two traditional Greek dishes, both of which are heavily influenced in flavour by olive oil, lemon and oregano. Treat yourself with the delicious flavors of mullet fish, and savor these recipes with your friends and family. For the Ladolemono I have included a little mustard to help create a more emulsified ‘sauce’, but I believe that is perfectly within the bounds of acceptance. Red mullet is sold whole and in fillets, both fresh and frozen. Leave for a further 30 seconds and then lift onto plates. The balance of olive oil and lemon is, inevitably, going to be a matter of personal preference. Add the potatoes, return to the boil and simmer gently until the potatoes are just under-done. Don’t be concerned about the length of the list of ingredients. pepper 1/4 tsp. Which is a shame because, with most treatments, is just about as good as sea bass and for a fraction of the price. What is unusual is that this mullet is … https://www.thegoodlifefrance.com/pan-fried-red-mullet-recipe-with-thyme Put all the ingredients in a jar, screw on the lid and shake vigorously to amalgamate. The thick-lipped grey mullet is the commonest of three species which occur in northern European waters. Chop the parsley and celery leaves and the thyme and mix together with the bay leaves. I have seen suggestions that the ratio should be 1:1 but that is certainly far too tart for me. Toast pinenuts on a tray until light golden brown in colour, for approximately five minutes. This is the simplest and the nicest recipe for whole red mullet. mullet fillets 1 tsp. Stir in chopped tomato and can of chopped tomatoes. Drain in a colander and allow to steam dry. I would however say, that Mediterranean lemons tend to be sweeter and less acidic than perhaps the ones most commonly available in the UK, so it would come as no surprise to me were the ratios from a Greek recipe writer not have quite the same result over here. See more ideas about Fish recipes, Recipes, Mullet fish. https://www.greatbritishchefs.com/recipes/grey-mullet-recipe “In English we call it ‘oregano’!”. Leave fillets for 1/2hour. Place lemon slices on the bottom of a deep baking pan but put apart some of them. It can now be stored in the fridge until time to use. Season with salt and freshly ground black pepper on both sides. Pour the juices into a small saucepan, add the butter and cook over a medium heat, stirring continuously until thickened. chopped green pepper 2 tbsp. Put your fish on lemon slices on its stomach as you can see in the photo. Jump to Recipe Print Recipe. To prepare the potatoes, heat the 1 tbsp extra virgin olive oil in a saucepan and gently sweat the garlic until it releases its aroma but has not coloured. NOTES: Gray Mullet: Weight is for whole, uncleaned fish. butter, melted 1 orange, thinly sliced It has a flat snake like head and once you have tackled the scaling filleting and pin-boning: the resulting fillets are … It actually has larger scales than the sea bass, which naturally must be removed when preparing the fish for cooking. Reduce heat; cover and simmer 10 minutes. Pre heat the oven to 200 degrees celsius. And indeed this is a dish where you really must use the best olive oil you have. Pour the remaining dressing over the fish. Make the Ladolemono ahead of time. Because of Greece’s geographic location it comes as no surprise that fish recipes you find out there involving Ladolemono feature sea bass as the fish of choice. Separate the parsley leaves from the stalks. Aug 19, 2016 - Explore Adelina's board "mullet fish recipes" on Pinterest. This fish can be substituted with mahi-mahi, mackerel, and pompano. Heat a nonstick frying pan with a little extra virgin olive oil and cook the mullet sandwiches until crunchy and golden on both sides extra virgin olive oil 6 To serve, pour a spoonful of parsley cream on a plate, place cubes of candied rhubarb and some sorrel leaves on top. Set the leaves aside in a small bowl. 1 lb. Rinsing and Drying the Mullet. Place the fish skin-side-down on the grill pan and cook until it looks like the heat has penetrated about two thirds of the way through. An inserted knife should feel only slight resistance in the centre. So it is quite often a convenient alternative when bass, especially the line-caught fellows, are not available. Once the mullet is ready, dip it in the dressing, and place it on a dish. Place this in the refrigerator for 2 to 3 hours to allow the fish to air dry. But bring it back to room temperature in advance. To make the sauce, heat the oil in a heavy-based frying pan over a medium heat. 2 lb (900g) grey mullet, cleaned and gutted. Ingredients 4 fillets of mullet, pin-boned and skin on 2 large zucchinis Olive oil ¼ cup pine nuts 1/3 cup raisins zest of one lemon ¼ cup mint leaves, chopped roughly 2 tbsp red wine vinegar Salt and pepper Method Preheat oven to 150˚C. This recipe takes its … This recipe takes its inspiration from two traditional Greek dishes, both of which are heavily influenced in flavour by olive oil, lemon and oregano. But, in the end, use what you have or like, just on this occasion bring out the good stuff! Drizzle the fish with the amount of Ladolemono that you wish and serve immediately with lemon wedges, a green salad, extra virgin olive oil and salt, pepper and a small bowl of oregano. Loosely stuff the belly cavity of the grey mullet with the herbs and add a few lemon slices too. Cornmeal Crusted Grey Mullet With Zingy Salsa Verde Fish is the dish lemon juice, salt, lemon, olive oil, lemon wedges, flat leaf parsley and 11 more Soupe De Poisson, Rouille and Gruyère Great British Chefs gruyère, plum tomatoes, olive oil, garlic clove, waxy potato and 23 more For the very simple reason that sea bass is currently not available on the market stall, I have suggested grey mullet in its place. Grey mullet is a saltwater fish that is often overlooked by most people. Whole fish are usually sold un-prepared. I have used the recipe of Scrummy Lane as the inspiration to create a sautéed potato accompaniment to the fish in which all the key traditional flavours of a traditional Greek baked potato dish are in attendance. These can be kept aside for a few hours. Try this recipe with both grey mullet and sea bass and decide which you prefer. This is an old Teochew recipe, using a fish that is not always found in the market. PAN-FRIED GREY MULLET: Slice the skin of the fish fillets to make two diagonal slits. I have then dusted the potatoes with seasoning and more oregano and simply shallow fried them in inexpensive olive oil. Roughly chop the garlic, chilli and coriander and mix with the onion. For an even quicker accompaniment you could use oven-cooked potato wedges dusted with oregano before they go in the oven, then sprinkled with a little lemon zest. Cleaned and gutted whole mullets are stuffed with thyme, parsley, celery leaves and lemon slices, loosely wrapped in aluminium foil and baked in the oven. And if you make more than you need, it’s a superb alternative dressing for a salad – perhaps even a Greek salad? Acidic marinades and sauces also help pacify the taste. Although I haven’t tried the original dish I would have no hesitation in serving it as the garnish to this fish dish – I just wanted something that could be cooked for smaller numbers and didn’t take 1½ hours to cook. 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