Grey mullet with fennel, lime and orange

Grey mullet with fennel, lime and orange

By
From
Everyday Seafood
Serves
4 as a starter

Grey mullet is really tasty so it’s a shame it has acquired a bad reputation, owing to its liking for brackish and stagnant waters. Your fishmonger should be able to reassure you that his or her fish has been caught in clean water. The oiliness of the flesh partly accounts for its excellent flavour; it also works well in a dish like this. Based on a ceviche, citrus juice cooks the fish and turns it into something fantastic. If you can’t get grey mullet, use bass or bream instead.

Ingredients

Quantity Ingredient
500g very fresh grey mullet fillet, pin-boned and skinned
1 tablespoon olive oil, plus extra to finish
2 red onions, peeled and sliced
2 red chillies, halved, deseeded and sliced
2 garlic cloves, peeled and finely chopped
2 oranges
2 limes, juiced
2 fennel bulbs, tough outer layer removed
4 radishes, trimmed
2 tablespoons coriander leaves, finely sliced
sea salt

Method

  1. Place a small pan over a medium heat and add the olive oil. When it is hot, add one of the sliced onions and sweat for 2 minutes. Next, add the chillies and garlic and sweat for a further 2 minutes. Transfer to a blender and blitz well to a paste. Allow this chilli paste to cool.
  2. Soak the other sliced onion in cold water to cover for 5 minutes. Drain, then dry on kitchen paper. Put the onion into a bowl, cover and place in the fridge until needed.
  3. Slice the fish thinly, season with salt and place in a bowl. Leave to stand for 5 minutes.
  4. Meanwhile, squeeze the juice from one of the oranges. Cut away the peel and pith from the other orange and cut out the segments from between the membranes; cut these into smaller pieces.
  5. Drizzle the orange and lime juices over the fish and mix well. Cover with cling film and place in the fridge for 20 minutes. During this time the fish will effectively ‘cook’ in the citrus juice.
  6. In the meantime, slice the fennel very thinly, ideally on a mandoline, then place it in a bowl of cold water to firm and crisp up. Do the same with the radishes.
  7. When the fish is ready, drain off the juice, then add 1 tbsp chilli paste and toss to mix. Drain the fennel and radishes and add them to the fish along with the orange pieces, red onion slices and sliced coriander. Toss to combine and taste for seasoning, adding more salt if needed.
  8. To serve, divide between individual plates or shallow bowls and drizzle with a little olive oil.
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