Grilled Red Mullet with Lemon and Herbs
A Mediterranean-inspired dish that highlights the delicate, sweet flavor of red mullet with a bright, aromatic herb marinade.
Ingredients
- •4 whole red mullet (about 300g each), cleaned and scaled
- •3 tablespoons extra virgin olive oil
- •2 cloves garlic, minced
- •1 tablespoon fresh lemon zest
- •2 tablespoons fresh lemon juice
- •1 tablespoon fresh flat-leaf parsley, finely chopped
- •1 teaspoon fresh thyme leaves
- •1/2 teaspoon sea salt
- •1/4 teaspoon freshly cracked black pepper
- •Lemon wedges for serving
Instructions
- 1
Pat the red mullet dry with paper towels to ensure the skin crisps properly on the grill.
- 2
In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, parsley, thyme, salt, and pepper.
- 3
Score the skin of each fish diagonally with a sharp knife, making 3 shallow cuts on each side.
- 4
Brush the marinade generously over the fish, ensuring some gets inside the cavity and into the scored cuts.
- 5
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- 6
Place the fish on the grill and cook for 4 to 5 minutes per side, turning carefully with a wide spatula, until the skin is charred and the flesh is opaque and flakes easily.
- 7
Remove from the heat and let the fish rest for 2 minutes before serving with fresh lemon wedges.
💡 Chef tips
- If you cannot find whole red mullet, you can use red snapper fillets, though you should reduce the cooking time by 2-3 minutes.
- To prevent the fish from sticking, ensure the grill grates are very clean and well-oiled before placing the fish down.
- Serve alongside grilled vegetables or a crisp fennel and orange salad to complement the delicate flavor of the fish.
✅ How it should turn out
The finished red mullet should have beautifully charred, crispy skin and succulent, moist flesh that smells of bright citrus and earthy herbs.