Grilled mullet, tomato and chilli chutney
Serve this tomato and chilli chutney from Tim Barnes with grilled red mullet, mackerel or sardines
This tomato and chilli chutney from Tim Barnes of Outlaw’s Fish Kitchen in Port Isaac should be a staple in every keen home cook’s fridge. Try it on toast with grilled red mullet
www.outlaws.co.uk
Serves 4
- Red mullet 4 fillets, scaled
- Light olive oil
- Salt to season
For the chutney:
- Red onions 2, peeled and finely chopped
- Coriander seeds 2 tsp
- Garlic 4 cloves, peeled and finely chopped
- Red chillies 8, deseeded and finely chopped
- Fresh ginger 100g, peeled and finely grated
- Ripe plum tomatoes 700g, blanched, skinned and chopped
- Dark brown sugar 200g
- Red wine vinegar 100ml
- Balsamic vinegar 50ml
- Salt 2 tsp
- For the tomato and chilli chutney: heat a large saucepan over a medium heat and add a drizzle of olive oil.
- Add the onions and coriander seeds, cook for 6-8 minutes until softened and just starting to brown.
- Add the garlic, chilli and ginger and cook for 4 minutes.
- Add the tomatoes, sugar, vinegars and salt and cook for 20 minutes, stirring occasionally until reduced and sticky.
- Blitz the chutney briefly with a stick blender, keeping plenty of texture. Allow to cool, then refrigerate overnight.
- Remove the chutney from the fridge at least 1 hour before serving.
- For the mullet: lightly oil and season the fish and cook under a medium grill for 2 minutes or until just cooked.
- Serve the chutney and red mullet on toast, making sure to drizzle over all of the oil released by the fish when grilling.
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You will need
- Red mullet 4 fillets, scaled
- Light olive oil
- Salt to season
For the chutney:
- Red onions 2, peeled and finely chopped
- Coriander seeds 2 tsp
- Garlic 4 cloves, peeled and finely chopped
- Red chillies 8, deseeded and finely chopped
- Fresh ginger 100g, peeled and finely grated
- Ripe plum tomatoes 700g, blanched, skinned and chopped
- Dark brown sugar 200g
- Red wine vinegar 100ml
- Balsamic vinegar 50ml
- Salt 2 tsp
Method
- For the tomato and chilli chutney: heat a large saucepan over a medium heat and add a drizzle of olive oil.
- Add the onions and coriander seeds, cook for 6-8 minutes until softened and just starting to brown.
- Add the garlic, chilli and ginger and cook for 4 minutes.
- Add the tomatoes, sugar, vinegars and salt and cook for 20 minutes, stirring occasionally until reduced and sticky.
- Blitz the chutney briefly with a stick blender, keeping plenty of texture. Allow to cool, then refrigerate overnight.
- Remove the chutney from the fridge at least 1 hour before serving.
- For the mullet: lightly oil and season the fish and cook under a medium grill for 2 minutes or until just cooked.
- Serve the chutney and red mullet on toast, making sure to drizzle over all of the oil released by the fish when grilling.
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