Grey Mullet is a richly textured sea fish with a strong, earthy flavour (it can be confused with sea bass). Avoid eating it during the January to April spawning season and always use mature fish more than 47cms (18in) long (for more information visit fishonline.org).
The robust flavour of the fish means it doesn't get swamped by the spices. Serve with steamed rice or a light salad of thinly sliced fennel and spring onion, for a fresh-tasting supper. You can double the amount of marinade and freeze the excess for a later date – it's also good with chicken or pork.
- (Serves four)
- 1/2 tsp ground masala
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- Pinch chilli powder
- Pinch of ground turmeric
- 11/2 tsp fresh ginger, chopped
- 2 small cloves of garlic, chopped
- 3 large tomatoes
- 5 tbsp vegetable oil
- 2 large fillets of grey mullet – skin on, pin bones removed, and scored through the skin
- 20g butter
- Juice of 1/2 lemon
- 1 tbsp fresh coriander, chopped
- Mix the spices, chopped ginger and garlic in a bowl. Season lightly and put into a blender with the tomatoes. Add four tablespoons of vegetable oil and blend until you have a loose marinade.
- Line a large, deep baking tray with foil. Glaze the foil with a touch of vegetable oil. Place the mullet, skin side up, on it and evenly pour the marinade over the fish.
- Cover and place in the fridge to marinade for 15 to 20 minutes. Then remove from the fridge, season and add a few knobs of butter.
- Grill for five minutes under a medium heat, until the skin starts to blister and the fish is cooked. Then remove from the grill and finish with a squeeze of lemon juice and chopped coriander.