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Grilled Fillet of Red Mullet with Tapenade
- Serves
6-8
- Difficulty
Easy
By Tony Bilson
Published 1994
Red mullet (rouget) is one of the most highly-priced Mediterranean fish. It has a delicate texture and rich flavour. The larger variety is the most priced as the bones are easier to deal with. This recipe can be used successfully with other soft-fleshed fish.
Ingredients
6 x 250 g 8 oz 6 - salt<
Method
Fillet the mullet. Remove the bones using tweezers. You can save the backbones and heads and use them for making stock.
Peel and quarter the tomatoes. Remove the seeds and the internal flesh and reserve. Season the external flesh with salt and pepper. Set aside.
To make the sippets
Heat the oil in a frying pan or skillet and cook the garlic
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