Tom Kerridge's Quick & Easy: Red Mullet with Guacamole Recipe

Name: Tom Kerridge's Quick & Easy: Red Mullet with Guacamole Recipe
Total time: 30 min
Ingredients: 2 x 250 g Red snapper; 100 g Butter, melted; 1 tbsp Paprika; 1 tsp Salt; 1 tsp Garlic powder; 1 tsp Cayenne pepper; 1 tsp Black pepper, ground; ½ tsp Thyme, dried; 1 tsp Oregano, dried; 1 Avocado, halved; 1 tbsp Lime; 4 Tomato, chopped; 1 Chili pepper, diced; 2 tbsp Cilantro, chopped

By Tom Kerridge · 30 min

Ingredients

Red snapper2 x 250 g
Butter · melted100 g
Paprika1 tbsp
Salt1 tsp
Garlic powder1 tsp
Cayenne pepper1 tsp
Black pepper · ground1 tsp
Thyme · dried½ tsp
Oregano · dried1 tsp
Avocado · halved1
Lime1 tbsp
Tomato · chopped4
Chili pepper · diced1
Cilantro · chopped2 tbsp

Instructions

Scoop the avocado flesh into a bowl. Cover it with the lime juice and lime zest, then mash to a pulp with a fork.
Mix in the tomatoes, green chilli, coriander and salt and pepper to taste.
Make sure the fish is pin-boned and at room temperature.
Mix the spice rub ingredients together.
Heat a cast iron skillet until very hot.
Dip the fillets in the melted butter, coating all over.
Sprinkle the spice rub generously over the fillets until well coated.
Place 1 or 2 fillets skin side down in the skillet and cook until well browned, almost black but not burnt.
Flip and cook the other side for about 2 minutes. Serve with the guacamole.

Summarized from Tom Kerridge's video. Watch it for the details.

Watch the recipe video

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