If you are looking for the perfect feast of grilled fish you can’t do much better than this recipe from James Martin.
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
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.
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
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.
You may also like one of my other favourite recipes …
1
Catalan Fish Stew
Romesco de peix, Catalan fish stew, is a wonderfully flavorful mix of seafood in a sauce made with almonds, peppers, tomato and garlic. It's comforting without being too heavy. Truly delicious.
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2
Smoked Haddock and Chorizo One Pot
Maximum flavour with minimum effort; simply serve with crusty bread
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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.
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