CookEat Recipe
Grilled Grey Mullet
Whole grey mullet grilled with salt and pepper, briefly rested between warm dishes and served with lemon.
Method
Steps
Step 1
Gather the ingredients: 2 whole grey mullet, about 1.2 kg total before cleaning, professionally scaled, gutted and with gills removed; Salt and black pepper; 1 lemon, cut into wedges.
Step 2
Use fresh food-grade grey mullet, cleaned by a fishmonger with the heads and tails retained but scales, gills and entrails removed. Keep chilled until cooking and pat dry. Season with salt and pepper only; do not coat the fish with oil.
Step 3
Heat a clean grill to high heat and use a fish basket if needed to prevent sticking. Grill for about 8–12 minutes per side, adjusting for thickness, until the flesh reaches at least 70°C beside the backbone. Reduce the heat if the skin colours too quickly.
Step 4
Put the cooked fish on a warm heatproof serving dish and cover with a second warm dish. Rest near gentle warmth for 5 minutes. Holding both dishes securely with oven gloves, invert them so the collected fish juices run over the fish; if the dishes cannot be held safely, spoon those juices over instead. Serve promptly with lemon wedges and remove bones while eating.
Step 5
For the Romagna serving variation, replace the lemon with about 100 ml freshly squeezed pomegranate juice and add 2 white onions, halved through the root. Grill the onion halves over moderate heat, turning, for about 25–35 minutes until tender, beginning before the fish. Dress the onions with 2 tablespoons olive oil, salt, pepper and half the pomegranate juice. Grill and rest the mullet as above, then spoon the remaining juice over the fish and serve with the onions.
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