Barbecued Mullet

Preparation info
  • serves

    4

    • Difficulty

      Easy

Appears in
Great Cooks and Their Recipes

By Anne Willan

Published 1977

  • About

Ingredients

  • 2 medium mullet, striped bass, or bream, lb/750 g-1

Method

  1. Scale the fish. Wash them and pat them dry with paper towels. Slit along the backbone, then continue cutting horizontally to detach flesh from the bone. Repeat on the other side, then snip the backbone at each end and discard it. Clean the stomach cavity of the fish and reshape it. Deeply slash each side so they cook evenly.
  2. Mix 2