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
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.