Tom Kerridge's Quick & Easy: Red Mullet with Guacamole Recipe

Looking for flavours without the fuss? Tom’s got you covered, give this quick and easy red mullet with guacamole recipe a go! Simply follow the videos and share your attempts with Tom by using #CookwithKerridge. Make sure you subscribe to the channel for all of the latest updates. Serves: 2 Ingredients: 2 x 250g -300g red snapper fillets or dorado fillets 100g melted butter Spice rub: 1 tbsp sweet paprika 1 tsp salt 1 tsp garlic powder 1 tsp cayenne 1 tsp ground black pepper ½ tsp dried thyme 1 tsp dried oregano Guacamole: 1 avocado, halved lengthways, stone removed 1 tbsp fresh lime juice Zest of 1 lime 4 plum tomatoes, skin removed and chopped 1 green chilli diced 2 tbsp chopped coriander Salt and pepper to taste Method: Using a spoon, scoop out the avocado flesh and put it into a bowl. Cover with the lemon juice and lime zest. Mash to a pulp with a fork. Mix in the rest of the ingredients and serve. Make sure the fish is pin boned and at room temperature. Then mix the spice mix together. Heat up a cast iron skillet until it is very hot. Dip fish in the melted butter, all over. Sprinkle generously the ‘redfish magic’ over the fillets until well coated. Place 1 or 2 fillets into the skillet, skin side down and cook until well browned, almost black, not burnt. Flip over and cook the other side. About 2 minutes a side then serve with the guacamole. #TomKerridge #RedMulletRecipe