Just made a meal based on this bass recipe:
http://www.foodiesite.com/recipes/2000-08:bbqseabass
Made a few modifications:
- mullet instead of bass
- lemons instead of limes (prefer limes with seafood but we only had lemons) on the fish, aioli (mayonaise for seafood) & vegetable/samphire.
- didn't have much samphire (& it has quite a strong, oily flavour that might not suit everyone), so used vegetables from the garden. Steam them all quite quickly. Doesn't take long.
- used Floyds version of Aiolo (8 rather than 1 clove of garlic, lemon rather than lime) & much less oil than either version. You could easily
halve the ingedients (e.g. 1 yolk, 4 cloves garlic, half lemon, 150-200ml good olive oil) & still have plenty of aiolo.
Hugh on Samphire:
Join the samphire brigade | Hugh Fearnley-Whittingstall | Life and Health