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Fish of the month MARCH - GREY MULLET


You may have noticed we have had a good amount of Grey Mullet the last few weeks, well in the absence of Wild Seabass we are pushing Grey Mullet as a great alternative!

Grey mullet are thought to be relatively abundant in South Coast waters and are one of the few species of marine fish that are regularly seen by people due to their inshore and estuarine habitat.

Mullet are wiley and river anglers report that you have to hide behind bushes or the mullet will see you and won't take your bait! with a maximum length of 75cm, weight 4.5kg and a reported age of up to 25 years


The robust flavour of the fish means it doesn't get swamped by the spices. Serve with steamed rice and a light salad of thinly sliced fennel and spring onion, for a fresh-tasting supper. You can double the amount of marinade and freeze the excess for a later date.


Tandoori Grey Mullet - (Serves four)


INGREDIENTS

  • ½ tsp ground masala

  • ½ tsp ground coriander

  • ½ tsp ground cumin

  • Pinch chilli powder

  • Pinch of ground turmeric

  • 1½ tsp fresh ginger, chopped

  • 2 small cloves of garlic, chopped

  • 3 large tomatoes

  • 5 tbsp vegetable oil

  • 2 large fillets of grey mullet – skin on, pin bones removed, and scored through the skin

  • 20g butter

  • Juice of ½ lemon

  • 1 tbsp fresh coriander, chopped


METHOD

  1. Mix the spices, chopped ginger and garlic in a bowl. Season lightly and put into a blender with the tomatoes. Add four tablespoons of vegetable oil and blend until you have a loose marinade.

  2. Line a large, deep baking tray with foil. Glaze the foil with a touch of vegetable oil.

  3. Place the mullet, skin side up, on it and evenly pour the marinade over the fish.

  4. Cover and place in the fridge to marinade for 15 to 20 minutes. Then remove from the fridge, season and add a few knobs of butter.

  5. Grill for five minutes under a medium heat, until the skin starts to blister and the fish is cooked. Then remove from the grill and finish with a squeeze of lemon juice and chopped coriander.

Serve with steamed rice and a light salad of thinly sliced fennel and spring onion

Original recipe here - Angela Hartnett's tandoori grey mullet recipe




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