Grilled Red Mullet with a Tomato and Herb Dressing

Name: Grilled Red Mullet with a Tomato and Herb Dressing
Cuisine: British
Ingredients: 2 × 450 g/16 oz of red mullet (scaled, filleted and pinned); alternatively use 4 225 g/8 oz scaled fishes and grill them whole; 25 g/1 oz melted unsalted butter; ¼ head of curly endive; 4 plum tomatoes, blanched, peeled, de-seeded and cut into dice; 8 basil leaves, shredded; 2 tsp chopped coriander; 2 tsp chopped chives; 1 shallot, finely chopped; juice of ½ lemon; 1 tbsp white wine vinegar; 100 ml/3½ fl oz olive oil; salt and freshly ground white pepper; salt and freshly ground white pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

This dish epitomises the feeling and the warmth of the Mediterranean and is simple to produce. The herbs are best if plucked straight from the garden when needed.

Ingredients

2 × 450 g/16 oz of red mullet (scaled, filleted and pinned); alternatively use 4 225 g/

Europe
United Kingdom
Fish course
Gluten-free
Pescatarian

Method

Score the skin of the fish. Season the fillets on the meat side with both pepper and salt. Lay them meat side down on a grilling tray, which has been lightly greased with the oil. Brush the skin with the melted butter and season lightly with salt. Place these under a preheated grill for about 5-6 minutes. If using a whole fish then cut off the fins and score the skin across the thickest part of