Barbeque Mulloway Cutlets

[imported_admin]

Barbeque Mulloway Cutlets

Ingredients:
4 Mulloway (NSW-Jewfish) cutlets 2-3cm thick
1 tablespoon soy sauce
2 tablespoons virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon sesame oil
2 cloves garlic crushed
2 teaspoons golden syrup (or honey)
1 pinch chinese five-spice powder
ground black pepper
chopped parsely.

Method:
Mix soy sauce, olive oil, lemon juice, sesame oil, crushed garlic, golden syrup and five-spice powder. Add ground black pepper to taste. Pour over cutlets and let sit for 15 minutes.

Place on oiled, medium-hot barbeque hotplate, and pour a little leftover marinade over each cutlet. Allow to cook for 2-3 minutes then turn. Pour a little more marinade over cutlets. Allow to cook for another 3-4 minutes then turn. Cook for another 2-3 minutes, then serve with a sprinkle of chopped parsely and a squeeze of lemon juice.

NOTE : Cooking time will vary with thickness of cutlets and temperature of hotplate. Cutlets should be cooked as for a rare scotch fillet of the same thickness. Should be soft and just cooked in the centre. DO NOT OVERCOOK!

[epoc]

Just gotta let you know, tried this with some Dory fillets last night. One word AWESOME!! I cooked the fish on a high heat and it almost put like a caramalised skin on the fish. Luvley.....

Thanks Ausfish.....

[Decimator]

sounds sensational. will try

[Decimator]

just tried it with pearl perch fillets...wow !

[Decimator]

got any more recipes mate

[Decimator]

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