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Coorong mullet with lemon and caper sauce

You'll need

8 Coorong mullet (about 100gm each; or white fish such as whiting), cleaned For brushing: olive oil 2 bunches asparagus, ends trimmed To serve: crisp green salad and crusty bread   Lemon and caper sauce 2 lemons, segmented over a bowl to catch juice and juice squeezed from membrane 80 ml (1/3 cup) extra-virgin olive oil 2 tbsp baby capers in salt, rinsed 2 tbsp flat-leaf parsley, finely chopped 2 golden shallots, finely diced


  • 01
  • For lemon and caper sauce, combine ingredients in a bowl, season to taste and set aside.
  • 02
  • Heat a barbecue to high heat, brush mullet with oil and grill, skin-side down and without turning, until golden and half-cooked (2 minutes), then turn and cook until golden and cooked through (2 minutes). Resist the urge to turn the mullet too early; it will stick to the barbecue if the skin isn’t crisp enough.
  • 03
  • Grill asparagus until golden (1 minute each side). Transfer mullet and asparagus to a plate, spoon lemon caper sauce over and serve with a crisp green salad and crusty bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2015

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