Grilled Red Mullet
Delicately sweet and earthy red mullet comes alive with a simple garlic, lemon, and herb marinade straight from the Mediterranean coast.
Ingredients
- •4 whole red mullet, about 300g each, scaled and gutted
- •3 tablespoons extra virgin olive oil
- •2 cloves garlic, finely minced
- •1 tablespoon fresh lemon juice
- •1 teaspoon grated lemon zest
- •2 tablespoons fresh oregano, finely chopped
- •1 tablespoon fresh flat-leaf parsley, chopped
- •1 teaspoon coarse sea salt
- •1/2 teaspoon freshly cracked black pepper
- •1 lemon, sliced into wedges for serving
Instructions
- 1
Rinse the red mullet under cold running water and pat them thoroughly dry inside and out with paper towels.
- 2
Score the thickest part of each side of the fish twice with a sharp knife to help even cooking and flavor penetration.
- 3
In a small bowl, whisk together the extra virgin olive oil, minced garlic, lemon juice, lemon zest, chopped oregano, parsley, sea salt, and black pepper.
- 4
Rub the marinade all over the fish and inside the cavity, ensuring it gets into the scored cuts. Let the fish rest at room temperature for 15 minutes.
- 5
Preheat your grill or grill pan over medium-high heat until hot, and brush the grates lightly with oil to prevent sticking.
- 6
Place the red mullet on the hot grill and cook undisturbed for 4 to 5 minutes until the skin is charred and crisp.
- 7
Carefully flip the fish using a wide spatula and grill for another 3 to 4 minutes until the flesh is opaque and flakes easily from the bone.
- 8
Transfer the grilled red mullet to a warm serving platter and serve immediately with fresh lemon wedges.
💡 Chef tips
- Ask your fishmonger to scale and gut the red mullet to save time during preparation.
- Make sure your grill grates are very clean and well-oiled, as red mullet skin is delicate and prone to sticking.
- Leftover cooked red mullet can be flaked and used in salads or pasta within one day, though it is best enjoyed fresh.
✅ How it should turn out
The finished red mullet has a wonderfully smoky, charred skin with aromatic notes of garlic and fresh herbs, and the flaky white flesh is moist, sweet, and bursting with bright citrus flavor.