Grilled fillet of Coorong yellow eye with oregano, garlic & chilli

1⁄2 bunch of fresh oregano or marjoram leaves (save half for the garnish)
salt and freshly ground black pepper
1 pinch of crushed dried red chilli olive oil
1 Coorong mullet per person, butterfly filleted

For the marinade
2 garlic cloves
1 red chilli, deseeded and finely chopped
4 tablespoons extra virgin olive oil
zest and juice of 1 lemon
1 tablespoon or red wine vinegar

Place half the oregano leaves in a pestle and mortar with a pinch of salt and the dried chilli. Crush the leaves to a green pulp. Add enough oil to make it into a spreadable paste.
Season the mullet on the flesh and skin side with some salt and black pepper. Spread some of the green herb paste onto each small fish.
Make the marinade before you grill the fish, as they take no time to cook.
Cut the garlic cloves in half, remove the green central shoot and discard.
Finely slice the garlic lengthways into thin slithers.
Finely chop the red chilli.
Roughly chop the remaining oregano or marjoram leaves.
Heat a small pan and add 1 tablespoon of the olive oil.
Add the sliced garlic and fry to a pale golden brown, then remove the oil from the heat.
With a slotted spoon, remove the garlic and drain on kitchen paper so that they crisp up into little chips. Do not overcook them in the oil as they will become bitter if too dark.
Add the fresh red chilli to the small pan with the remaining olive oil and the lemon zest and juice and the red wine vinegar and leave to steep. You are not cooking these ingredients just allowing them to infuse, like when making tea.
Preheat a char grill, griddle pan or overhead grill so that it is hot.
Grill the mullet fillets for 2 minutes on each side and then remove from the grill and arrange in a shallow dish. Pour the garlic and lemon oil with the chilli over the grilled mullet fillets.
Scatter the golden-brown flakes of garlic over the top and leave to marinate for at least 10 minutes.
Before serving scatter over the remaining roughly chopped marjoram or oregano leaves.
Serve hot, warm, or at room temperature as a starter or an antipasti dish, or as a main meal with salad or vegetable accompaniments.

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