Jamie Oliver Barbecued Red Mullet with a Hot Salsa

This Jamie Oliver Barbecued Red Mullet with a Hot Salsa is a bold and Mediterranean-style recipe, which uses red mullet and ripe tomatoes. It’s a no-fuss take on the classic, ready in about 30 minutes.

Jamie Oliver Barbecued Red Mullet with a Hot Salsa Ingredients

• 4 red mullet (sustainably sourced), scaled, cleaned, and gutted
• A small bunch of fresh oregano, leaves picked
• Sea salt and freshly ground black pepper

For the salsa

• Olive oil
• A handful of black olives, stoned and roughly chopped
• 3 cloves of garlic, finely sliced
• 1 fresh red chilli, deseeded and finely sliced
• A few sprigs of fresh rosemary
• 6 ripe tomatoes (different colors if possible), roughly chopped
• Juice of ½ lemon
• A small bunch of fresh flat-leaf parsley, leaves picked and torn

How To Make Jamie Oliver Barbecued Red Mullet with a Hot Salsa

1. Prep the barbecue: Light the barbecue with high heat on one side and low on the other for control.
2. Score and season the fish: Use a sharp knife to score the fish 1cm deep on both sides. On a chopping board, chop oregano and scatter with salt and pepper. Roll the fish in the herbs, rubbing into the slashes.
3. Start grilling the fish: Place fish on the hot side of the BBQ to sear and develop color.
4. Begin the salsa: On the cooler BBQ side or hob, heat olive oil in a frying pan. Add chopped olives and warm for 1 minute. Add garlic, chilli, and rosemary, toss and gently fry.
5. Turn the fish: After about 4 minutes, carefully turn the fish using a fish slice. Grill another 4 minutes until moist inside and crisp outside.
6. Finish the salsa: Remove rosemary sprigs. Add chopped tomatoes, lemon juice, and parsley to the pan. Toss and warm through. Taste and season as needed.
7. Serve: Transfer fish to a plate, check doneness by pulling meat from bone. Spoon salsa over the top and serve.

Recipe Tips

• What fish can I substitute for red mullet? Use small red snapper or sea bream if red mullet is unavailable.
• How to keep fish from sticking on the BBQ: Ensure the grill is hot and lightly oiled, and don’t flip too soon.
• Can I make this indoors? Yes, use a grill pan or cook under a broiler.
• What herbs go well with fish? Woody herbs like rosemary, thyme, and oregano work beautifully.
• Can I prepare the salsa ahead? Yes, but warm it through before serving.

What To Serve With Barbecued Red Mullet

This dish pairs well with light, summery sides:

• Grilled vegetables like zucchini or bell peppers
• Couscous or herbed rice
• Crusty sourdough or flatbread
• Chilled white wine or sparkling water with lemon

How To Store Red Mullet with Salsa

Refrigerate: Store leftover cooked fish and salsa separately in airtight containers for up to 2 days.
Freeze: Not recommended, as grilled fish and fresh salsa don’t freeze well.

Red Mullet with Salsa Nutrition Facts

• Calories: 348 kcal
• Fat: 7.5g
• Saturates: 2.8g
• Sugars: 4.3g
• Salt: 1.5g
• Protein: 65.1g
• Carbohydrates: 5.7g
• Fibre: 1.9g

FAQs

Can I use frozen fish for this recipe?
Yes, just ensure it’s fully thawed and patted dry before cooking.

What’s the best way to check if fish is done?
Pull a bit of meat away from the bone—it should come away easily and look opaque.

Is the salsa served hot or cold?
It’s a warm salsa, cooked gently and served over hot grilled fish.

Can I make this recipe without a BBQ?
Yes, grill the fish in a hot pan or under the oven broiler.

How do I store leftovers?
Flake leftover fish into the salsa and serve as a cold salad with bread.

Jamie Oliver Barbecued Red Mullet with a Hot Salsa

Author: Sarah Cooking Method:Grilling Barbecue Pan-Frying Cuisine:American Courses:Dinner Main

Difficulty:BeginnerPrep time: 15 minutesCook time: 15 minutesTotal time: 30 minutesServings:4 servingsCalories:348 kcal Best Season:Available

Description

A Mediterranean-inspired grilled red mullet dish topped with warm, herby tomato and olive salsa.

Ingredients

• 4 red mullet, scaled and gutted
• Fresh oregano
• Salt and pepper
• Olive oil
• Black olives
• Garlic
• Red chilli
• Rosemary sprigs
• Ripe tomatoes
• Lemon juice
• Flat-leaf parsley

Instructions

1. Light BBQ with hot and cool zones.
2. Score fish and rub with oregano, salt, pepper.
3. Grill fish on hot side for 4 minutes per side.
4. Heat oil, warm olives, add garlic, chilli, rosemary.
5. Remove rosemary, add tomatoes, lemon juice, parsley.
6. Serve fish with salsa spooned over the top.

Notes

• If red mullet isn’t available, use small red snapper or sea bream. For indoor cooking, use a grill pan or broiler and watch closely for doneness.

Keywords:grilled red mullet, Jamie Oliver fish recipe, Mediterranean salsa, BBQ fish with tomatoes, red snapper alternative