World Cuisine

Grilled Red Mullet Fillets with Chermoula Sauce

cook 30 mins
  • 4 whole red mullet, about 125 g (4 oz) each
  • oil, for greasing
  • small bunch of flat leaf parsley, roughly chopped, to garnish
  • couscous, to serve
  • 1 teaspoon saffron threads
  • 2 teaspoons water
  • 2–3 garlic cloves, chopped
  • 1 red chilli, deseeded and chopped
  • 1–2 teaspoons cumin seeds
  • 1 teaspoon sea salt
  • 4 tablespoons olive oil
  • juice of 1 lemon
  • small bunch of coriander, finely chopped
  • pepper
  • To make the sauce, place the saffron in a small bowl with the measurement water and leave to soak for 5 minutes. Using a pestle and mortar, pound the garlic, chilli, cumin seeds and salt to form a coarse paste. Gradually whisk in the oil and lemon juice, then stir in the coriander and season with pepper. Tip in the saffron water and mix well.
  • Make 3–4 slashes on both sides of each fish, place on an oiled grill pan and brush with a little of the sauce. Cook under a preheated hot grill for 4–5 minutes, then turn, brush with a little more sauce and cook for 3–4 minutes, or until cooked through.
  • Meanwhile, heat the remaining sauce in a small saucepan. Place the fish in a serving dish, spoon over the sauce and garnish with the parsley. Serve with couscous.
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