Grey mullet simmered in a bold Moroccan sauce, infused with warm spices, herbs, and bright citrus notes.
What’s important to know when preparing mullet in Moroccan sauce
Grey mullet has a firm, flavorful flesh that benefits from thorough cleaning and gentle cooking. Remove all scales carefully, rinse well to eliminate any muddy taste, and avoid overcooking so the fish stays moist while absorbing the spices of the sauce.
What to pair it with
Serve with fluffy couscous or white rice soak up the sauce. Simple sides like a tomato-cucumber salad, cooked zucchini side salad, or olives, balance the rich flavors.
Ingredients
Grey mullet, garlic, tomatoes, olive oil, paprika, cumin, fresh herbs, lemon, salt, and pepper.
Instructions
See the full cooking instructions in the recipe card below.
Storage (fridge & freezer)
Store leftovers in an airtight container in the fridge for up to 2 days.
Freeze fully cooled fish and sauce for up to 2 months; thaw overnight in the refrigerator and reheat gently.
FAQs
- Can I make it non-spicy? Absolutely—remove the chili pepper to taste.
- Can I use another fish? Yes, any firm white fish works well.
- Is mullet very strong in flavor? When fresh and properly cleaned, it’s mild and delicious.
Enjoy!
Grey mullet recipe in Moroccan Sauce
Spicy Mullet (Or other White fish type) steak cuts cooked with carrots, bell peppers, chili peppers Moroccan style.
Pan: 2 sautéing thick non-stick sautéing pans.
Ingredients
THE FISH
- 10 slices (including the tail) of Mullet (In Hebrew-'Buri') fish - 3.300 pounds (1½ kilos)
THE SAUCE
- 4 carrots, peeled and cut into 1/2-inch strips
- 2 red bell peppers, cut into 1/2-inch strips
- 5 spicy hot chili peppers, sliced down the middle
- 2 freshly chopped packed cups of fresh cilantro or parsley leaves (or half of each)
- 1½ cups canned and presoaked/defrosted chickpeas (Optional)
- 1 heaping (round) tablespoon unsweetened tomato paste
- 1/2 tablespoon natural date syrup
- 2 heaping (rounded) tablespoons sweet paprika (the redder, the better)
- 1 tablespoon hot paprika
- 1/2 teaspoon turmeric
- Just barely a pinch if cinnamon
- 2 teaspoons Kosher salt
- 1/2 teaspoon black pepper (Optional)
- 1 cup olive oil
- 1½ cups tap water
MARINADE
- 1/2 cup lemon juice + tap water to just barely cover the fish
Instructions
MARINADE
Marinate the fish in lemon juice + tap water for 10 minutes.
VEGGIES INTO THE PAN
Place carrots and red bell peppers, chili peppers, and 1/3 of the amount of freshly chopped herbs in the bottom of the pan(s). Scatter the garbanzo beans in the pot and place the fish steaks on top.
Sauce
In a large bowl, mix the spices, including garlic and natural date honey, with the oil, then mix in water.
Pour this mixture all over fish. Sprinkle the rest of the fresh herbs on top.
Heat - large burner
Cover the pan and bring the fish and sauce to a boil, then simmer the fish for another 10 to 15 minutes.
Add water if most has evaporated yet it still has time to cook.
Notes
Adjusting the Saltiness
Adjust saltiness towards end of cooking time with table salt.
Be careful with the saltiness. Even though tomato paste called for is unsweetened, it might still be very salty. Perhaps add only a teaspoon of Kosher salt and adjust the saltiness towards the end of the cooking time.
For Mild (non-spicy) Fish Eaters
Don't use chili peppers or spicy paprika. Instead, use sweet paprika and a green bell pepper or another carrot or red bell pepper.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 112Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 427mgCarbohydrates 22gFiber 6gSugar 8gProtein 5g