Red Mullet and Squid with Broccolini, Ponzu and Cashews

If you're searching for a fabulous fish dish, look no further...Red Mullet and Squid with Broccolini, Ponzu and Cashews. The ponzu dressing is so tasty, made with black garlic, miso paste, yuzu, soy sauce, lime and chives!
Dinner Party Dishes | Fish | James Martin's Saturday Morning | Main Courses
2

Ingredients

  • 3 red mullet fillets (125g each) scaled and pin-boned
  • 3 medium squid, scored
  • A little oil
  • Salt and pepper
  • 200g broccolini
  • 50g cashews, toasted
  • Few sprigs of micro coriander
Ponzu Dressing
  • 1 clove black garlic, crushed
  • 1 tsp miso paste
  • 1 tbsp yuzu
  • 1 tbsp soy sauce
  • 1 lime, juice
  • Few chives, chopped

Method

Print Recipe

Heat a BBQ until the coals are hot and have turned white.

Place the fish onto a baking tray, season and drizzle with oil. Pop the fish in the pizza oven, or a hot oven for 2 minutes.

Place the broccolini onto the BBQ and cook until charred, set to one side. Then, cook the squid on the BBQ until charred.

Whisk together all of the ingredients for the dressing. Mix the veg with the dressing and the toasted cashews.

To serve, place the veg mix onto plates, top with the fish and squid and drizzle with more dressing. Top with micro coriander.

Ingredients

  • 3 red mullet fillets (125g each) scaled and pin-boned
  • 3 medium squid, scored
  • A little oil
  • Salt and pepper
  • 200g broccolini
  • 50g cashews, toasted
  • Few sprigs of micro coriander
Ponzu Dressing
  • 1 clove black garlic, crushed
  • 1 tsp miso paste
  • 1 tbsp yuzu
  • 1 tbsp soy sauce
  • 1 lime, juice
  • Few chives, chopped

Method

Heat a BBQ until the coals are hot and have turned white.

Place the fish onto a baking tray, season and drizzle with oil. Pop the fish in the pizza oven, or a hot oven for 2 minutes.

Place the broccolini onto the BBQ and cook until charred, set to one side. Then, cook the squid on the BBQ until charred.

Whisk together all of the ingredients for the dressing. Mix the veg with the dressing and the toasted cashews.

To serve, place the veg mix onto plates, top with the fish and squid and drizzle with more dressing. Top with micro coriander.

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