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Pickled Red Mullet with Spanish Onions
Executive sous chef at MG Garage, Lee Hokianga presents this delicious entree.
6 red mullet fillets
2 tablespoons Lemon Juice
2 tablespoons white wine vinegar
2 teaspoons Salt
2 teaspoons Sugar
1 small Spanish Onion
¼ teaspoon Cayenne pepper
2 ripe Tomatoes blanched
Extra Virgin Olive Oil
cracked Black pepper
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Remove the skin and the pin bones from the fish.
Lay fish flat down in a bowl as evenly as possible.
Into a second bowl add lemon juice, white wine vinegar, salt and sugar.
Slice onion into rings – not too thick.
Add onion to marinade and leave for a few minutes.
Sprinkle fish with cayenne pepper then lay onions over fish.
Dip them in marinade and place them on top, pour liquid over fish then cover.
Refrigerate for 24 hours.
To serve, place two fillets with some onion and tomato on a plate, and finish with chopped parsley, oil, salt and pepper. Great served with some crusty bread.