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
