Coorong Mullet: Barbecued Chermoula Mullet Fillets

(4 votes, average 4.25 out of 5)


Serves 4

4 x 150g Coorong Mullet fillets, skin off, bones removed
Couscous, to serve
Lemon wedges, to serve
1 bunch coriander
1 bunch flat-leaf parsley
6 cloves garlic, peeled and roughly chopped
Salt flakes, to taste
2 tablespoons ground cumin
2 tablespoons sweet paprika
1/2 teaspoon cayenne pepper
100ml lemon juice
250ml extra virgin olive oil
To make the Chermoula:  finely chop coriander and parsley leaves together in a food processor.  Add remaining ingredients and mix well.
Spread half the Chermoula mixture over the mullet fillets, cover and refrigerate for at least 30 minutes.
Heat a barbecue or char-grill plate.  Cook the fillets for 2 minutes on one side, turn and cook the other side for a further 1-2 minutes until flesh flakes easily when tested with a fork.
Place fillets on plates and drizzle with a little of the remaining Chermoula and pass the rest separately.  Serve with couscous and lemon wedges.