CookEat Recipe
Grilled Red Mullet alla Marinara
Whole red mullet with garlic in the cavity, rosemary, olive oil and a fine breadcrumb coating, grilled and served with lemon wedges.
Method
Steps
Step 1
Gather the ingredients: 4 medium whole red mullet, about 800 g total, professionally scaled and gutted through the gill opening where practical; 1 garlic clove, cut into 4 small pieces; 3 tablespoons olive oil: 2 for seasoning and 1 reserved clean for basting; 1 teaspoon rosemary leaves; 50 g fine breadcrumbs; Salt and black pepper; 1 lemon, cut into wedges.
Step 2
Have the fishmonger clean the fish thoroughly while keeping them whole. Pat dry and put one small piece of garlic in each cleaned cavity. Season with salt, pepper, 2 tablespoons olive oil and the rosemary leaves. Cover and refrigerate at 4°C or colder for about 30 minutes.
Step 3
Heat a clean fish grill or grill basket over a hot fire. Coat the seasoned fish lightly with breadcrumbs immediately before cooking. Grill for about 5–7 minutes per side, turning carefully, until the thickest flesh reaches at least 70°C. Brush with the reserved clean tablespoon of oil as needed; discard uncooked marinade rather than brushing it on near the end.
Step 4
Serve the fish immediately with the lemon wedges.
Step 5
For the plain grilled version, omit the garlic, rosemary and breadcrumbs. Season the cleaned, dried fish with a little salt and pepper and grill over high heat to the same 70°C endpoint, turning carefully. Only after moving to the serving platter, dress with the 3 tablespoons olive oil and a little more salt and pepper to taste. Serve with the same lemon wedges.
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