Grilled mullet fish
Four grains of mullet. Three to four pods of green pepper. Ten cloves of garlic. A teaspoon of crushed garlic. Half a teaspoon of black pepper. A cup of chopped green coriander. quarter cup of lemon juice. Two tablespoons of oil. Two medium sized chopped tomatoes. A quarter of a cup of vinegar. Two tablespoons of lemon zest. Two cups of bran. Two teaspoons each of:
the salt. coriander. Latency. Sumac.
How to prepare
Brush the fish with a little corn oil using a food brush.
Put garlic, pepper, chilli, salt, cumin, coriander, sumac and black pepper in a food processor bowl and run the food processor on medium speed until it forms a homogeneous sauce.
Put the mixture in a deep dish, then add the tomatoes, coriander, vinegar, lemon juice, sprinkle with lemon and oil and stir the materials until they are mixed using a plastic spoon.
He took a little of the sauce with fingertips and put it inside the fish, then poured the rest of the sauce into a wide serving dish. The apostasy put the bran in a wide tray.
The apostasy put the bran in a wide tray.
Grab the fish with your fingertips and place it in the bran and distribute it over it to cover with a generous layer, then turn it over on the other side and press it lightly so that the bran sticks to the thickness well.
Heat the electric grill until it becomes very hot and it is possible to heat a frying pan with a thick base on a strong fire and grill the fish. Put the fish on the grill for a few minutes until the bottom becomes golden, then flip it over on the other side and wait until the other bottom becomes golden and the fish is completely cooked.
Transfer the grilled fish quietly to the sauce in a serving dish and serve immediately.
Mullet fish with potatoes and garlic sauce with tahini
Preparation time for ingredients is ten minutes
Cooking time thirty minutes
The number of servings is four people
kilograms of mullet. salt and pepper as needed-. Two horns of hot pepper. A clove of garlic. A bunch of chopped celery. The juice of four lemons.
Potato Mix Ingredients:
kilogram of potatoes. Half a cup of water. A century of roasted sweet pepper, cut into thin strips. Two green lemons, cut into slices. A quarter cup of corn oil. Roasted garlic clove.
Japanese Eggplant Mix Ingredients:
Three pieces of Japanese eggplant. ¼ cup of balsamic white vinegar. Two green sweet jalapeno peppers. A clove of garlic, peeled and mashed. olive oil.
How to prepare
Preparing the fish: Wash the fish, clean it well, and remove the internal organs and gills. Put the garlic, hot pepper, lemon juice, salt, celery and pepper in a mortar and crush them together until the ingredients become a puree. Stuff the belly with half of the garlic mixture.
Prepare the potato mixture:
Cut the potatoes into thin slices and fry in oil until golden brown, season with salt and pepper, rub the potatoes with the rest of the garlic mixture and add the sweet pepper to it. Put the potato mixture in the bottom of the grill plate.
Massage the fish with oil and salt, put the fish on top of the potatoes, and grill it in a hot oven for twenty minutes, until the face turns slightly darker and the skin begins to separate from the meat.
Prepare the eggplant mixture:
Make a long slit in the eggplant and boil it in salted water until soft, about five minutes. Mix all the eggplant mixture ingredients and place them under the fish while serving.