Grilled red mullet with crab and lemon garganelli

Succulent grilled red mullet alongside delicate lemon garganelli pasta, studded with sweet crab meat and aromatic herbs. This elegant seafood dish delivers Mediterranean flavours perfect for special occasions.

By Angela Hartnett and Luke Holder
From Saturday Kitchen

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This red mullet dish is a well-balanced meal option. The combination of lean red mullet fish providing excellent protein and healthy fats, alongside fresh tomatoes and herbs delivering vital nutrients, contributes to this positive score. The handmade pasta and moderate olive oil usage slightly increase the caloric content but still maintain a favourable nutritional profile overall.

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Ingredients

For the steeped lemons

• lemons 2 seedless, unwaxed
• caster sugar 3 tsp

For the fresh pasta

• flour 200g/7oz pasta flour
• egg yolks 9 free-range
• olive oil 1 tsp extra virgin

For the seafood

• red mullets 2 whole, head on, kipper cut and pin boned (200–300g/7–10½oz each)
• olive oil 50ml/2fl oz, plus extra to coat the fish
• chilli flakes 1 tsp dried
• garlic 2 cloves, finely sliced
• tomatoes 300g/10½oz cherry, quartered
• crabmeat 300g/10½oz picked white
• spring onions 4, thinly sliced
• coriander 20g/¾oz, roughly chopped
• mint 20g/¾oz, roughly chopped

To serve

• olive oil 2 tbsp
• lemon 1, zested

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Method

1. To prepare the steeped lemons, segment the lemons and juice the remaining parts. Transfer the juice to a small saucepan and add the sugar and 3 tsp water.
2. Heat the lemon juice until it boils then add the lemon segments. Remove from heat immediately and allow to steep for at least 5 minutes.
3. For the fresh pasta, create a mound of flour on your work surface and form a well in the centre. Place the egg yolks in the well and drizzle the olive oil over them. Gradually incorporate the flour into the eggs until you achieve a rough dough.
4. Wrap the pasta dough in cling film and let it rest for a minimum of 20 minutes.
5. After resting, pass the dough through a pasta machine, using flour to prevent sticking, until you reach thickness setting number 3.
6. Cut the pasta into 40cm/16in long sheets, then divide these into 5–7cm/2–3in squares. Place each square on a gnocchi board in a diamond orientation.
7. Position a wooden dowel or pencil at the bottom point of the diamond and roll the bottom corner over it. Continue rolling to create a tube shape and press down firmly so the edge adheres. The garganelli should slide off once formed. Repeat with all squares and set aside until needed.
8. For the red mullet, check each fish thoroughly for any remaining pin bones. Coat generously with olive oil and season well. Arrange on an oven-proof tray with the skin facing upward.
9. In a separate pan, gently warm the olive oil with chilli flakes and sliced garlic over low heat until fragrant. Add the quartered tomatoes and cook gently for 1–2 minutes.
10. Incorporate the crab, poached lemon segments, 1 teaspoon of the lemon poaching liquid and spring onions into the tomato mixture. Preheat your grill to high.
11. Place the red mullet under the hot grill and cook until the skin blisters and crisps, approximately 5–8 minutes depending on fish size.
12. Remove the mullet from the grill and enhance with a splash of lemon juice and olive oil. Set aside on a plate that will collect the juices.
13. Bring a large pot of salted water to a rolling boil and cook the garganelli pasta for 2 minutes. Use a slotted spoon to transfer the pasta directly to the crab-tomato mixture along with the fresh herbs. Season to taste and add fresh lemon zest.
14. Pour the collected juices from the resting red mullet over the pasta for added flavour.
15. Present the grilled red mullet on a large oval plate with a light drizzle of olive oil. Serve the crab garganelli in a separate bowl alongside.

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Suggested Wine Pairing

Majestic: Château Minuty M de Minuty Rosé

This elegant Provence rosé offers delicate notes of peach and candied orange with a refreshing minerality that perfectly complements the subtle flavours of the red mullet. Its crisp acidity cuts through the richness of the crab while enhancing the citrus notes in the dish.

Tesco: Finest Albariño Rías Baixas

With bright citrus flavours and a saline undertone, this Spanish white wine beautifully balances the delicate sweetness of the crabmeat and the distinctive character of the grilled red mullet. The wine’s mineral finish works wonderfully with the seafood elements in this Mediterranean-inspired dish.

Sainsbury’s: Taste the Difference Vermentino

This aromatic white offers notes of ripe stone fruits and herbs with a refreshing acidity that makes it an ideal companion for this seafood pasta. The Vermentino’s subtle hints of lemon peel echo the citrus notes in the garganelli while standing up well to the robust flavour of the red mullet fillets.

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What can you serve with this

1. Green salad with a light lemon vinaigrette provides a refreshing contrast to the rich seafood flavours while adding a vibrant colour to the plate.
2. Crusty sourdough bread is perfect for soaking up the delicious juices from both the red mullet and the crab garganelli sauce.
3. Grilled asparagus drizzled with olive oil and lemon juice offers a seasonal vegetable side that complements the Mediterranean flavours of the main dish.
4. Chilled gazpacho served as a starter creates a wonderful progression of flavours leading to the main red mullet dish.
5. Lemon sorbet makes for a palate-cleansing dessert that continues the citrus theme while providing a light finish to the meal.

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Nutri-score Health Check

This red mullet with crab and lemon garganelli recipe achieves a Nutri-Score rating of B (Well balanced), indicating it’s a nutritionally sound choice for a main meal.

Positive Factors

• Red mullet is an excellent source of high-quality protein and omega-3 fatty acids, which support heart and brain health.
• Crabmeat provides lean protein and is particularly rich in vitamin B12, zinc, and selenium.
• Cherry tomatoes contribute lycopene, an antioxidant that may reduce the risk of certain diseases.
• Fresh herbs like coriander and mint add flavour without calories while providing antioxidants and essential oils.
• The dish contains minimal added sugar, with only a small amount in the steeped lemons.

Negative Factors

• The recipe contains a relatively high amount of olive oil, which contributes to the overall fat content, though these are predominantly healthy monounsaturated fats.
• The homemade pasta made with egg yolks increases the cholesterol content, though modern nutritional science suggests dietary cholesterol has less impact than previously thought.
• The dish is moderately high in sodium due to the natural salt content in crabmeat and added seasoning.

The Nutri-Score has been automatically calculated from the ingredients in the recipe and is only a guide. This dish balances protein-rich seafood with moderate carbohydrates from the pasta and healthy fats from olive oil, making it a nutritionally sound option when enjoyed as part of a varied diet.