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Grilled Striped Red Mullet with Lemon-Parsley Butter
A large striped red mullet grilled over strong heat and spread while piping hot with butter, finely chopped parsley and lemon juice.
Method
Steps
Step 1
Gather the ingredients: 1 whole striped red mullet (Mullus surmuletus), 500–600 g, professionally cleaned, gutted and scaled; 1 tablespoon olive oil; Salt and black pepper; 30 g softened butter; 1 tablespoon finely chopped parsley; 1 tablespoon lemon juice.
Step 2
Mix the softened butter thoroughly with the finely chopped parsley and lemon juice before grilling. Keep it cool while preparing the fish. Pat the cleaned fish dry and rub with the olive oil, salt and pepper.
Step 3
Cook on a clean hot grill or in a fish basket over strong heat for about 6–8 minutes per side, turning carefully. Adjust for thickness and check at least 70°C in the thickest flesh, away from bone.
Step 4
Immediately transfer the piping-hot fish to its serving platter and spread the prepared lemon-parsley butter over it so that it melts across the skin. Serve at once, dividing the flesh between two people and checking for bones.
Step 5
The same seasoning and butter finish can be used for another whole edible grilling fish of about 500–600 g. Adjust grilling time to its thickness and retain the same temperature check.
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