For many Turks there is only one way to cook fresh fish: grill it over charcoal. It is an easy way to cook shark, swordfish, tuna, sea bass and the sweet red mullet. Large fish are occasionally gutted before grilling, but small fish are left intact. Grilled fish are most often served with wedges of lemon on a bed of rocket leaves, but they also taste good with a light tahin dressing, a mild tarator sauce, or simply with dill-flavoured yogurt.
© 1995 Ghillie Basan. All rights reserved.