Mixed BBQ Fish with Chilli Jam - James Martin Chef

Name: Mixed BBQ Fish with Chilli Jam - James Martin Chef
Ingredients: 4 x 200g fillets red mullet; 8 large prawns; 4 squid cleaned and scored; 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; Crème fraiche; Watercress; 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.

www.jamesmartinchef.co.uk

This Mixed BBQ Fish with Chilli Jam is a total showstopper! Red mullet, charred squid, and prawns smothered in sweet and fiery chilli jam.

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Ingredients

4 x 200g fillets red mullet
8 large prawns
4 squid cleaned and scored
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
Crème fraiche
Watercress
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.