Pan Fried Grey Mullet Recipe with Preserved Lemon Sauce
Beautifully firm grey mullet fillets are pan-fried to perfection and finished with ras el hanout butter and a garlicy preserved lemon sauce.
Servings 2 Servings
Calories 542kcal
Ingredients
- 2 Grey Mullet Fillets 350g Total
- 35 g Butter at room temperature 2 tablespoon
- 1 teaspoon Ras el Hanout
- ½ teaspoon Salt
- 1 tablespoon Cooking Oil
For the Sauce
- 75 g Preserved Lemons ¼ Cup
- 2 Garlic Cloves
- 15 g Parsley 1 Cup
- 3 tablespoon Olive Oil
- ½ teaspoon Sumac
Instructions
- If needed, pin bone the fish fillets.
- Place the softened butter in a small bowl and mash it with the ras el hanout.
- Dice the preserved lemons as finely as you can and place them in a bowl.
- Peel the garlic cloves and mash them into a paste, and add them to the preserved lemon.
- Chop the parsley as finely as you can and add it to the preserved lemons and garlic mix.
- Add the olive oil for the sauce to the bowl along with the sumac, give it all a mix and have a taste, add salt if required, but it should not be needed.
- Season the mullet with the salt.
- Heat a 30cm or 12" frying pan over a high heat and add the oil when it is hot.
- Pan fry the mullet, skin side down, for 2-3 minutes, flip the fish and add the butter and ras el hanout mix and cook for another minute, basting the fish for another 90 seconds.
- Serve with the preserved lemon sauce
Nutrition
Serving: 1 | Calories: 542kcal | Carbohydrates: 6g | Protein: 41g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 29g | Cholesterol: 127mg | Sodium: 887mg | Fiber: 2g | Sugar: 1g
