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    • Grilled Mullet with Coconut-Curry Sauce

    Mark Sharron
    Medium difficulty
    1 hour
    02-Apr
    Grilled Mullet with Coconut-Curry Sauce is a delicious and easy-to-make dish that will surely please. It combines the flavours of curry, cumin, garlic, ginger, and coconut milk with the freshness of lime juice and cilantro. The result is a flavorful, healthy meal that can be enjoyed any time of the day. The combination of flavours and textures makes this dish a great addition to any meal.  
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    Ingredients

    • 4 mullet fillets
    • 2 tablespoons olive oil
    • 1 teaspoon curry powder
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon ground ginger
    • Salt and pepper to taste
    • 1/2 cup coconut milk -
    • 2 tablespoons fresh lime juice
    • 2 tablespoons chopped fresh cilantro
    • 1 tablespoon honey
    • 1/4 teaspoon red pepper flakes

    Method

    • Step-by-Step Method: Grilled Mullet with Coconut-Curry Sauce
    • Pat dry 4 mullet fillets with kitchen paper; set aside on a plate
    • In a small bowl, mix 1 tablespoon olive oil, 1 teaspoon curry powder, 1/2 teaspoon ground cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon ground ginger, salt, and pepper to taste
    • Brush both sides of each mullet fillet with the seasoned oil mixture
    • Heat a grill or grill pan to medium-high; brush the surface with the remaining 1 tablespoon olive oil
    • Place mullet fillets skin-side down on the grill; cook for 3–4 minutes without moving
    • Flip fillets carefully; grill for another 2–3 minutes until fish is opaque and just cooked through
    • While the fish is grilling, pour 1/2 cup coconut milk into a small saucepan
    • Add 2 tablespoons lime juice, 1 tablespoon honey, and 1/4 teaspoon red pepper flakes to the coconut milk
    • Place saucepan over medium heat; simmer for 2–3 minutes, stirring often, until sauce is slightly thickened
    • Remove the coconut-curry sauce from the heat and stir in 2 tablespoons chopped fresh cilantro
    • Taste sauce and adjust seasoning with salt and pepper if needed
    • Place grilled mullet fillets on serving plates
    • Spoon coconut-curry sauce generously over each fillet
    • Scatter reserved cilantro or a few extra red pepper flakes on top for garnish
    • Serve immediately with lime wedges on the side if desired
    • For plating, use a warm plate and arrange the fish diagonally with the sauce pooling gently around; add a small bunch of cilantro on top for freshness