Mixed BBQ Fish with Chilli Jam

This Mixed BBQ Fish with Chilli Jam is a total showstopper! 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 x 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
400g tin plum chopped tomatoes
3 fresh tomatoes
200g soft brown sugar
150ml red wine vinegar
2 lemongrass stalks, tough outer layer removed, finely chopped

To serve

Crème fraiche
Watercress

Method

Print Recipe

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.
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.

Note – this makes a lot of chilli jam bit it can be stored in a sterilised jar in the fridge for a month.

Ingredients

4 x 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
400g tin plum chopped tomatoes
3 fresh tomatoes
200g soft brown sugar
150ml red wine vinegar
2 lemongrass stalks, tough outer layer removed, finely chopped

To serve

Crème fraiche
Watercress

Method

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.
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.

Note – this makes a lot of chilli jam bit it can be stored in a sterilised jar in the fridge for a month.