Barbecued Fish with Chilli Jam

Barbecued Fish with Chilli Jam

Time: 55 minutes minutes

Servings: 4

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If you are looking for the perfect feast of grilled fish you can’t do much better than this recipe from James Martin.

Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.

According to James Martin: “This Mixed BBQ Fish with Chilli Jam is a total showstopper! Red mullet, charred squid, and plump prawns — all grilled to perfection and smothered in a sweet and fiery chilli jam. Add a dollop of crème fraiche and a handful of fresh watercress”.

Barbecued Fish with Chilli Jam

James Martin

Red mullet, charred squid, and plump prawns — all grilled to perfection and smothered in a sweet and fiery chilli jam. Add a dollop of crème fraiche and a handful of fresh watercress.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 4 200g fillets red mullet
• 8 large prawns
• 4 squid cleaned and scored

For Chilli Jam

• 1 red onion peeled, diced finely
• 2 red peppers cored, deseeded, diced finely
• 3 red chilies deseeded diced finely
• 3 garlic cloves peeled diced finely
• 400 g tin plum chopped tomatoes
• 3 fresh tomatoes
• 200 g soft brown sugar
• 150 ml red wine vinegar
• 2 lemongrass stalks tough outer layer removed, finely chopped

To serve

• Crème fraiche
• Watercress

Conversions

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Instructions

 

To Make the Jam:

• Pop the red onion, red peppers chillies garlic and lemon grass into a food processor add 1/3 rd of the vinegar and all the tomatoes and blitz until smooth, pour into a pan with the rest of the vinegar and sugar bring to the boil then simmer for 30 minutes.

To BBQ the Fish:

• Heat a BBQ until hot and the coals are white grill the squid prawns and fish until charred.

To Serve:

• Spread the chilli jam over a platter top with fish watercress and crème fraiche.

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Smoked Haddock and Chorizo One Pot

Maximum flavour with minimum effort; simply serve with crusty bread

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Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

• jamesmartinchef.co.uk