Grilled Red Mullet

Preparation info

  • 4


    Appears in

    Mrs Beeton's All About Cookery

    By Isabella Beeton

    Published 1861

    • About


    • 4 small red mullet
    • salt and pepper
    • olive oil
    • parsley


    Scrape the scales from the fish, cut off the fins and remove the eyes, but leave the head and tail on. Gut the fish if necessary and keep the liver. Wash well. Season the inside of each fish and replace the liver. Brush the fish with olive oil and put a little oil in the grill-pan before putting in the fish. Grill quickly for 3 min., then turn the fish over and baste well. Reduce the heat and c