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Red mullet grilled in vine leaves
Sultan Ibrahim
Preparation info
Serves
6
Difficulty
Medium
Appears in
The Cooking of the Middle East
Published 1991
The mullet are impregnated with the flavours of olive oil and garlic, and of the lemony leaves burning over red coals.
Ingredients
6 125 ml 4 fl oz 4
Method
Clean and scale the fish, but leave the liver inside - it is a delicacy. Prick each one with a needle in a few places.
Beat the olive oil with the garlic, parsley and salt and pepper and marinate the fish for 1 hour or longer. If using vine leaves preserved in brine, soak them in a few changes of water for 1 hour. Fresh leaves can be used as they are.
Wrap each fish in 2 vine le