Grilled Red Mullet (Rouget) with Herbed Couscous
Equipment
- Barbecue or grill
- cooking foil or barbecue mat.
Ingredients
Red mullet
- small red mullets for 2 people
Roasted vegetables
- ½ red pepper
- ½ courgette
- asparagus
- 1 tbsp olive oil
Marinade
- 1 tbsp olive oil
- ½ lemon juice + zest
- garlic clove minced, optional
- chopped thyme, rosemary, or oregano
- pinch chilli flakes optional
- salt + pepper
Couscous
- 100 g couscous
- 100 ml vegetable stock
- parsley and mint finely chopped
- diced tomato
- black olives chopped
- ½ lemon. juice and zest
- 2 tsp olive oil
- pinch cumin or coriander optional
Instructions
- Heat the barbecue to hot - but not the highest level. While it is heating the various ingredients can be prepared
Grilled vegetables
- Start with the vegetables as these will take the longest to cook. Cut the peppers into irregular sized pieces no bigger than 5cm any side. Slice the courgette along it's length and again about 5cm in length. Asparagus should be trimmed.
- Put into a bowl and add the olive oil and mix well.
- place foil or a barbecue matt on the grill and spread the vegetables over it.
Couscous
- Prepare couscous with hot vegetable stock (1:1 ratio by volume), cover and let steam.
- Fluff and mix in the herbs and spices if using.
Grill
- Brush fish with oil to prevent sticking. Grill over medium-high heat for 2–3 minutes per side, depending on size. Handle gently — this fish is very delicate!
Optional extras
- spoonful of yoghurt with garlic and lemon zest, or
- A light chermoula (blend of coriander, garlic, lemon, cumin, and paprika)
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