Escabeche Of Red Mullet With Grapefruit Lime Basil And Coriander
Ingredients
- 500 g red mullet fillet
- 1 small yellow courgette
- 1 small green courgette
- 1 small bulb fennel
- 150 g radish, finely sliced
- 1 small carrot
- 1 stick celery
- Small bunch basil, chopped
- Small bunch coriander, chopped
- 500 ml Florida pink grapefruit juice
For Marinade
- 1 shallot, finely chopped
- 3 1/2 tablespoons white wine
- 3 1/2 tablespoons white wine vinegar
- 3/4 tablespoon lime juice
- 85 ml olive oil
- 1 bay leaf
Preparation
Escabeche Of Red Mullet With Grapefruit Lime Basil And Coriander
Slice the vegetables as finely as you can, using a mandolin if you have one. Bring the grapefruit juice up to a simmer and pour over the vegetables with the basil and most of the coriander. Leave to cool.
Mix together the marinade ingredients and simmer for 10 minutes. Slice the red mullet into 3-centimetre thick pieces and pan fry, skin side down, in a hot pan. Turn over after a few minutes, pour over the marinade, let it bubble and then turn off the heat.Let the fish cool in the marinade. To serve, drain the vegetables, and place the fish on top. Spoon over some of the grapefruit juice and some of the marinade. Scatter over the remaining coriander.
