Experience the delicate flavors of Escabeche of Red Mullet, marinated with a citrusy blend of grapefruit, lime, basil, and coriander for a light and refreshing dish.
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Ingredients
- 2 cups Florida pink Grapefruit Juice
- 17 ounces red mullet fillet
- 1 small yellow courgette
- 1 small green courgette
- 1 small bulb fennel
- 1/2 cup radish, finely sliced
- 1 small carrot
- 1 stick celery
- Small bunch basil, chopped
- Small bunch coriander, chopped
For Marinade
- 1 shallot, finely chopped
- 3 1/2 tablespoons white wine
- 3 1/2 tablespoons white wine vinegar
- 3/4 tablespoon lime juice
- Little more than 1/3 cup olive oil
- 1 bay leaf
Instructions
- 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 1-inch 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.
Nutrition Facts
6 servings
Serving size(362g)
Amount per serving
Calories250
% Daily Value*
Total Fat 15g23%
Saturated Fat 2.5g16%
Trans Fat 0g
Cholesterol 39mg13%
Sodium 59mg3%
Total Carbohydrate 9g3%
Dietary Fiber 0g1%
Total Sugars 9g
Protein 16g32%
Vitamin D 1mcg8%
Calcium 43mg4%
Iron 1mg7%
Potassium 449mg13%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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