Fish Fight Friday – Red Mullet with a Quinoa Salad

Obviously it’s not Friday.  Yesterday (which was Friday), I got a bit carried away in a prop house, searching for the perfect items for a food shoot next week.  I really only meant to spend about three hours there, but these places are like treasure troves and once there I get completely sucked into my own little world.  The long and the short is I didn’t get home in time to cook any fish, but I did cycle past Borough and pick up a beautiful little red mullet which I have just thoroughly enjoyed for lunch today.  So here is my Fish Fight Friday recipe a day late.  The recipe serves one person (James is away on another man only weekend), but you can just multiply the quantities to serve more.

For information on the Fish Fight Campaign, click here.  I really recommend trying red mullet if you haven’t before.  It is such a tasty fish – it’s slightly more earthy than some, but has really delicate white flesh that needs so little cooking and you end up with a delciously silky fish.   And look at his face!  So grumpy.


1 red mullet, gutted, cleaned and filleted

For the marinade: 1 tbsp chopped coriander, 5g grated ginger, juice of half an orange,  (I squeezed and drank the other half, yum), 1 chopped clove garlic, 2 tbsps extra virgin olive oil.

For the quinoa: 50g quinoa, 200ml water, 1 tbsp pumpkin seeds, squeeze lemon juice, 2 spring onions (chopped)

Combine all the ingredients for the marinade together in a bowl.  Add the fish fillets, make sure they’re well coated in the marinade and leave for at least half an hour (mine had two hours).

Place the quinoa in a small pan with the water, bring up to a simmer and allow it to cook gently for about 15 minutes, it should end up fluffy and still have a slight bite.  Meanwhile heat a frying pan over a medium heat, once hot, add the pumpkin seeds and toast until they start to pop.  Once the quinoa is cooked, stir the seeds through along with the spring onions.  Then season with salt, pepper, lemon juice and a drizzle of olive oil.  Set to one side.

In the same pan that you toasted the seeds in, cook your mullet.  Keep the heat at a medium flame and cook the fillets for one minute on each side.  Remove the fillets from the pan and then add the rest of the marinade, cook for about 20-3o seconds.  Place the quinoa on a plate, top with the red mullet and finish off with the marinade.  Enjoy!

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2 Responses to Fish Fight Friday – Red Mullet with a Quinoa Salad

  1. Dongulio says:

    Mmmm, sounds delicious! When can I try a laura special?

  2. Laura Fyfe says:

    you scratch my back, and i’ll scratch yours… x

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