![Grilled Red Mullet with Parsnip Puree](-/media/recipes/seafood/grilled-red-mullet-with-parsnip-puree.png?h=875&width=2000&udi=1&cropregion=0,0,3000,1311)
Grilled Red Mullet with Parsnip Puree and Sundried Tomato Tapenade
Grilled Red Mullet with Parsnip Puree and Sundried Tomato Tapenade
MANTENER PANTALLA ENCENDIDA
Rendimiento: 4 servings
Ingredientes
Ingredients
4 fresh red mullets6 parsnips
3 cups whole milk
1 tablespoon unsalted butter
5 sprigs of lemon thyme
½ cup cherry or grape tomatoes
Olive oil
1 orange (Cara Cara is perfect)
1 bunch of parsley
Zest of one lemon
Zest of one lime
1 ounce sundried tomatoes
2 teaspoons capers
1 ounce kalamata or
castelvetrano olives
1 clove fresh garlic
Método de preparación
TAPENADE:
- Roughly chop the sundried tomatoes, capers, olives, and parsley.
- Mix well, adding enough olive oil to cover the mixture.
- Mince garlic and add to the tapenade, along with the lemon and lime zest.
- Finish with salt and pepper to taste.
- Mix well to combine all the flavors. Set aside.
PARSNIP PUREE:
- Peel and cut the parsnips into same-size pieces (this will help with evenness in cooking) and place in a large saucepan.
- Add 2 ½ cups of milk and the butter to the pan. Cook on medium heat until the parsnips are tender.
- Remove parsnips and place them in a blender along with the remaining 1/2 cup of milk. Puree until smooth.
GRILLED MULLET:
- Preheat grill for approximately 20 minutes.
- Make three small cuts on the each side of each mullet.
- Season with salt and pepper to taste.
- Tie up the thyme sprigs with butcher's twine to make a brush.
- Using thyme brush, brush some olive oil onto the fish.
- Cut the orange in half. Squeeze one half over the fish.
- Slice the other half and add slices to hot grill, cooking until lightly browned.
- Place mullets on a hot, preheated grill for three minutes on each side.
SERVING:
- Spread the parsnip puree onto a serving dish and place grilled mullets on top.
- Spoon the tapenade on top of the fish.
- Cut the tomatoes in half and toss with two tablespoons of olive oil and whole parsley leaves, add to the side of the fish along with grilled orange slice