8 fillets of red mullet, about 50g each, defrosted if frozen
Salt and pepper
4 oranges, a mix of blood and ordinary oranges, peeled, sliced into circles
1 small red onion, thinly sliced
100g radishes, thinly sliced
Add the honey, cumin seeds, ginger, lemon rind and juice and oil to a shallow bowl, season well with salt and pepper and fork together to mix. Pour half the mixture into a plastic bag and reserve, add the oranges, red onion, radishes and olives to the remaining mix in the bowl, cover and chill for 30 minutes.
Add the fish to the honey mix in the bag, seal the end of the bag then turn the bag several times to coat the fish fillets in the marinade. Put the bag on a plate and chill for 30 minutes.
When ready to cook, lift the fish out of the marinade and either cook on a piece of foil under a preheated grill or cook in a hinged barbecue rack on medium heat for 6-8 minutes. Turn once or twice until the skin is browned and the fish flakes easily when pressed with a knife.
Spoon the orange salad on to plates and spoon the fish fillets on top. Serve with warm griddled pitta breads.