Coorong mullet with lemon and caper sauce

AT A GLANCE

  • Serves 4 people

  • 8 Coorong mullet (about 100gm each; or white fish such as whiting), cleaned
  • For brushing: olive oil
  • 2 bunches asparagus, ends trimmed
  • To serve: crisp green salad and crusty bread
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  • Lemon and caper sauce
  • 2 lemons, segmented over a bowl to catch juice and juice squeezed from membrane
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 2 tbsp baby capers in salt, rinsed
  • 2 tbsp flat-leaf parsley, finely chopped
  • 2 golden shallots, finely diced
01   For lemon and caper sauce, combine ingredients in a bowl, season to taste and set aside.
02   Heat a barbecue to high heat, brush mullet with oil and grill, skin-side down and without turning, until golden and half-cooked (2 minutes), then turn and cook until golden and cooked through (2 minutes). Resist the urge to turn the mullet too early; it will stick to the barbecue if the skin isn’t crisp enough.
03   Grill asparagus until golden (1 minute each side). Transfer mullet and asparagus to a plate, spoon lemon caper sauce over and serve with a crisp green salad and crusty bread.
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