Tom Kerridge's Quick & Easy: Red Mullet with Guacamole Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Prepare the spices for the red mullet by mixing 1 teaspoon each of cumin, smoked paprika, cayenne pepper, dried oregano, dried sage, and dried rosemary, along with 1 teaspoon of garlic powder and 1 teaspoon of salt on a plate.

Warm a pan over medium-high heat.

Cut a ripe avocado by topping and tailing it, cutting down to the stone, twisting to remove the stone, and peeling the skin off.

Dice the avocado and place it into a bowl.

Cut a tomato into quarters, remove the seeds, and dice it into small pieces, then add it to the bowl with the avocado.

Dice a green chili finely and add it to the bowl.

Add the juice of a lime, a pinch of salt, and a pinch of cracked black pepper to the bowl, then mash the ingredients together with a fork until well combined.

Dust the red mullet fillets with the spice mixture, ensuring they are coated on the skin side.

Add rapeseed oil to the hot pan and place the red mullet skin-side down into the pan.

Cook the fish mostly on one side until it is crisping up and the oil changes color.

Flip the fish over, add a small knob of butter, and baste the fish with the butter and lime juice.

Add chopped cilantro to the guacamole mixture and mix well just before serving.

Serve the blackened fish on a plate, drizzle with pan juices, and garnish with a sprig of cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens