Grilled Red Mullet with Lemon and Herbs
This elegant Mediterranean-style dish highlights the delicate, sweet flavor of red mullet with a bright, herbaceous citrus 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 juice
- •1 teaspoon lemon zest
- •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 and make three shallow diagonal slashes on both sides of each fish to help them cook evenly.
- 2
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, parsley, thyme, salt, and pepper.
- 3
Brush the marinade generously over the fish, ensuring some gets into the slashes and the cavity.
- 4
Preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.
- 5
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 crispy and the flesh is opaque and flakes easily with a fork.
- 6
Remove from the grill and let the fish rest for 2 minutes before serving with fresh lemon wedges.
💡 Chef tips
- Ensure your grill grates are very clean and well-oiled; red mullet skin is delicate and prone to sticking.
- If you cannot find whole red mullet, this recipe works beautifully with red snapper or sea bream fillets, though you should reduce the cooking time by 2-3 minutes.
- Serve alongside grilled vegetables or a crisp fennel and orange salad to complement the fish's natural sweetness.
✅ How it should turn out
The finished fish should have perfectly charred, crispy skin with tender, moist flesh that smells of fresh herbs and bright citrus.