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Grilled Red Mullet with Squid, Flatleaf Parsley and Capers

Grilled red mullet fillets served over a vibrant orzo and parsley salad with seared baby squid and wine reduction.

DinnerSeafoodMediterraneanHigh Protein
Estimated Nutrition
Calories
355.1
kcal / serving
1420.4 kcal total
Carbs
4.2g
per serving
16.8 g total
Fat
25.6g
per serving
102.5 g total
Protein
27.1g
per serving
108.2 g total
Cook Time
10
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
10
g
Capers
fine
Fruits
1
piece
Lemon
cut into segments
GrainsCereals
20
g
Orzo Pasta
cooked in saffron stock and cooled
Liquids
15
ml
Banyuls Wine
reduced to 15ml
NutsSeeds
1
bunch
Flat leaf Parsley
leaves picked
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
3
piece
Garlic
peeled, sliced and blanched
OilsFats
50
ml
Extra Virgin Olive Oil
15
ml
Extra Virgin Olive Oil
for baking tray and brushing fish
15
ml
Extra Virgin Olive Oil
for searing squid
Seafood
8
piece
Red Mullet Fillets
scaled and pin-boned
200
g
Baby Squid
cleaned
Vegetables
2
piece
Shallots
thinly sliced
25
g
Black Olives
25
g
Piquillo Peppers
peeled and cut in strips

Method

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