Grilled Red Mullet with Lemon and Herbs
A delicate and Mediterranean-inspired dish that highlights the sweet, nutty 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 up 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 with three shallow diagonal cuts on both sides to help the marinade penetrate and prevent the skin from curling.
- 4
Brush the marinade generously over the fish and inside the cavity, letting it rest at room temperature for 10 minutes.
- 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 once, until the flesh is opaque and flakes easily with a fork.
- 7
Transfer the fish to a serving platter and garnish with fresh lemon wedges.
💡 Chef tips
- If you cannot find red mullet, sea bream or branzino are excellent kosher alternatives with similar texture.
- To prevent the fish from sticking, ensure the grill grates are very clean and well-oiled before placing the fish down.
- Do not over-marinate the fish; the acidity in the lemon juice can begin to 'cook' the delicate flesh if left for more than 20 minutes.
✅ How it should turn out
The finished fish should have beautifully charred, crispy skin and tender, moist flesh that smells fragrant with lemon and fresh herbs.