Mullet with warm sweet pickled salad
Michael Moore
Mullet with warm sweet pickled salad
INGREDIENTS
4 plate sized ocean mullet, scored
1 clove garlic, crushed
½ teaspoon thyme leaves, chopped
zest of ½ lemon, finely grated
2 tablespoons olive oil
salt and pepper
salad
2 tablespoons olive oil
1 red capsicum, deseeded and sliced
2 leeks, sliced
100g cauliflower, cut into small florets and blanched
3 roma tomatoes, cut into large dice
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
1 tablespoon baby capers
1 tablespoon chopped oregano leaves
METHOD
To make the salad, drizzle oil onto a preheated barbecue and cook capsicums for 3 minutes. Add leeks, cauliflower and tomatoes and cook for a further 5 minutes. Remove from the heat, place into a large bowl and toss gently to combine. Meanwhile, mix sugar, balsamic vinegar, capers and oregano in small bowl. Drizzle half over salad; mix well.
Combine garlic, thyme, lemon zest and olive oil and brush over mullet. Season with salt and pepper and cook on barbecue for 3-4 minutes each side.
To serve, divide salad between 4 serving plates and top with mullet. Drizzle with remaining salad dressing.
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