GOLDEN FRIED MULLOWAY WITH A CHILLI CITRUS GLAZE
Ingredients:
1 kg Mulloway fillets
1 loaf dried bread (1 day old)
1/4 cup chopped parsley
1 Tbspn chopped coriander
1 Tbspn chopped dill
Salt & Pepper
1 egg
1/2 litre milk
500ml unsweetened orange juice
2 x lemons
1 x lime
100g butter
2 Tbspn sweet chilli sauce
Citrus Glaze
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Place orange juice into pan
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Zest 1 lemon and 1 lime, add to orange juice
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Squeeze both lemons & lime into juice
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Put onto high heat & bring to the boil, gently simmer
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Cut butter into small squares and stir into juice
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DO NOT BRING BACK TO BOIL
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Sauce will turn creamy, use immediately
MULLOWAY FILLETS
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Cut fish into portions, remove any bones
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Mix egg and milk together, whisk until smooth
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Cut crusts from bread and chop in food processor until fine
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Add chopped parsley & coriander and mix thoroughly
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Place fillets into egg mixture and then into breadcrumbs
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Pat down lightly to remove loose crumbs
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Heat BBQ plate to a medium heat - not too hot
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Pour a little oil onto plate & place fillets on, fry until golden brown on each side. Pull away flesh of the fillets to see if it is cooked through
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Pour sauce onto centre of plate - enough to give the plate a mirror appearance
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Gently place fillet onto centre of plate, garnish with fresh coriander
KINGFISH FILLETS WITH PINEAPPLE SALSA
Ingredients
1 kg Kingfish fillets (boned and skinned)
2 Tablespoons cracked pepper
1/2 cup lime juice
1/2 cup lime rind
3 fancy lettuce
1 fresh pineapple
1/2 cup chopped mint
1 red onion
1 red capsicum
Method
* Prepare Salsa
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Finely chop pineapple, capsicum, mint and onion.
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Mix together in bowl (if pineapple is a little sour, add chopped mango or a little sugar).
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Leave to rest.
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Cut Kingfish into portions, season with lime rind, pepper & lime juice.
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Pour a little oil over hot grill and cook fish slowly.
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Arrange washed lettuce on middle of the serving plate, place fish fillets on top and finish with a generous amount of salsa.
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Garnish with fresh mint or coriander.
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