Red Mullet Tartare with Finely Chopped Fennel & Cucumber Salad
Noel Christos Bassil
June 18, 2025
super easy
Visit a Blue Island fish market for your red mullet fillets.
Finely dice the red mullet fillets with a sharp knife. Place the fish in a bowl and add lime juice, olive oil, ginger, chili (optional), salt, pepper, and coriander.
Mix gently and let it marinate for 10 minutes.
In another bowl, combine finely chopped fennel, cucumber, lemon juice, and olive oil. Season with salt and pepper and mix well.
Place the salad on a plate, top with the red mullet tartare, garnish with dill leaves, and serve.
Alternative Fish Options:
- Pagrus
- Sea bass
- Gilthead seabream
By Chef Noel Christos Bassil
No Reviews
Ingredients
Adjust Servings
| For the tartare: | |
| 350 g red mullet fillet (fresh, boneless and skinless) | |
| 2 limes for juice | |
| 2 tsps olive oil | |
| 1 tsp fresh ginger (grated) | |
| 1 red chili (finely chopped, optional) | |
| Salt | |
| Pepper | |
| Fresh coriander or parsley (chopped) | |
| For the salad: changethistotitle | |
| 1 small fennel, finely chopped | |
| 2 small cucumbers, diced | |
| 1 Lemon for juice | |
| 2 tbsp olive oil | |
| Salt | |
| Pepper | |
| Fresh dill for garnish |