- Preparation time
- 10 mins
- Cooking time
- 5 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- June 1, 2017
I absolutely love Coorong Mullet.
Maybe it’s because I’m wildy patriotic or perhaps it’s just because it’s an undervalued fish. Either way, it is a delight and being a slightly oily and hearty tasting fish it holds up amazingly well to stronger paired flavours.
You need to cook it super quick too, which makes it a fab choice for a 15 minute meal like this one.
I also had a stroke of absolute genius the day I decided to make a coleslaw dressing out of yoghurt. Give this healthy recipe a go, you won’t regret it!
If Coorong Mullet is unavaliable, this recipe would work well with trout, mackerel or even sardines.
Enjoy!
12 trimmed Coorong Mullet Fillets
1 finely Shredded Baby Fennel Bulb
2 Cups finely Shredded Savoy Cabbage
1/2 bunch Flat Leaf Parsley
1 Lemon
¼ cup Greek Yoghurt
¼ cup Extra Virgin Olive Oil
Salt and White Pepper
Coriander Chimichurri
1 bunch Coriander
1/2 bunch Flat Leaf Parsley
1/4 small Red Onion
1 clove Garlic
1 long Green Chilli
¼ cup Red Wine Vinegar
3/4 cup Extra Virgin Olive Oil
Salt and Pepper
- Combine the shredded cabbage and fennel with the roughly chopped parsley and the fronds from the fennel. Add the lemon zest and toss to combine. Make a dressing with the juice of the lemon, yoghurt and olive oil, season and stir really well to make a smooth dressing. Add to the slaw and toss well. Set aside.
- To make the chimichurri - Finely chop the herbs and set aside in a small bowl. Finely chop the onion, garlic, and chilli. Add to the herbs and then add the vinegar and oil. Season well to taste.
- Heat BBQ plate or fry pan over a high heat, season and drizzle the fish well with oil and place the fish skin side down onto the hot BBQ. Cook for 2 minutes until the skin is browned and crisp, and then flip and cook for a further 30 seconds until just cooked through. Remove immediately from the heat.
- To serve - Lay a bed of slaw on a plate, top with grilled fish and the Chimichurri.
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