Fresh fish is marinated in scotch whisky, orange zest and brown sugar. It is then barbecued and served with a tasty salad and drizzled with an orange vinaigrette. The skin will blacken during cooking but this is not a problem. It's the sugar caramelising. The orange zest gives the fish a wonderful "lift".
Chef's notes
Like all of my recipes this is GLUTEN FREE.
Enjoy with a nice salad or simply with hot French fries.
If you can't find fresh mullet any flaky white fleshed fish will do. Don't buy frozen mullet as the skin falls off too easily and the flesh will fall apart when cooking.
Barramundi makes a great alternative.
Steps
1
Marinate the fish.
Ingredients
2 x large fillets of Mullet or similar oily fish.
4 x nips of whiskey.
8 level tablespoons of brown sugar.
Zest of 1 ripe orange.
Cut the fillets into halves.
Place in a plastic or non reactive stainless steel marinating dish.
Add the orange zest, whisky and the brown sugar and mix with the fish to coat well.
Place covered in the refrigerator for about 30-40 minutes to marinate.
2
Cooking and serving the fish.
Ingredients
Marinated fish from above.
2 x tablespoons of olive or grapeseed oil.
Green salad ingredients.
1 medium tomato.
Prepared frozen French fries
Oil for deep frying.
Juice of 1 orange.
50mls Extra Virgin olive oil.
Remove the fish from the marinade and gently dry with paper towel.
Discard the used marinade.
Coat the fish with the oil.
Heat a barbeque grill to medium heat and place the fish, skin side down onto the grill.
Cook for approxiamtely two to three minutes on each side or until just cooked through.
Don't overcook the fish. It will blacken on the skin during cooking due to the caramelisation of the sugar.
Once cooked set the fish aside covered for a few minutes to rest in a warm place.
Prepare a fresh salad using the greens and the tomato sliced up on a large plate.
Cook two serves of French fries in the oil and arrange on the plate next to the salad.
Place the warm fish on the top of the salad and fries.
Make a vinaigrette with the oilve oil and orange juice by combining the two in a shaker and shaking till well mixed.
Drizzle over the fish.
Serve immediately whilst warm.
