Red Mullet With Citrus Oil And Garlic Pitta Breads

Ingrients & Directions 2 Red mullet; cleaned 1 ts Cumin seeds 1 ts Coriander seeds 1 ts Turmeric 2 Garlic cloves; finely -chopped 2 tb Fresh parsley; chopped 1 tb Fresh coriander; chopped 8 tb Olive oil 1 Lemon 1 Lime 2 Mini pitta breads Salt & pepper 1 Fillet […]

Ingrients & Directions


2 Red mullet; cleaned
1 ts Cumin seeds
1 ts Coriander seeds
1 ts Turmeric
2 Garlic cloves; finely
-chopped
2 tb Fresh parsley; chopped
1 tb Fresh coriander; chopped
8 tb Olive oil
1 Lemon
1 Lime
2 Mini pitta breads
Salt & pepper

1 Fillet the fish and score the skin with a sharp knife. Blend the cumin
and coriander seeds in a coffee grinder or pestle and mortar. Mix in a bowl
with the turmeric, a garlic cloves, 1 tbsp of parsley and the coriander.
Season well with salt and pepper.

2 Stir through 1 tbsp of the olive oil to bind. Spread the marinade over
the incisions in the fish and leave to marinate for 5 minutes or as long as
possible.

3 To make the citrus oil, combine the juice and zest of the lemon and lime
with 4 tbsp of the olive oil.

4 For the pitta breads, preheat the grill. Mix 1 tbsp of olive oil with the
remaining garlic clove and tbsp of parsley. Spread the herb and garlic oil
on each pitta bread and grill one side for 1-2 minutes until warm.

5 Heat the remaining 2 tbsp of olive oil in a frying pan and cook the fish
for 2-3 minutes on each side until golden and cooked through.

6 Drizzle the fish with the citrus oil and serve with the red rice salad
(above) and the pitta breads.


Yields
2 servings

RobinDee

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