Name: Barbecued Mullet
Yield: serves 4
Cuisine: France
Ingredients: 1 tsp ground cinnamon; 1 tsp ground ginger; 2 medium mullet, striped bass, or bream, 1½ lb/750 g-1 kg each, or 4 small mullet or other fish such as mackerel or trout, 12 oz-1 lb/375-500 g each; 8 fl oz/1 cup/250 ml verjuice; ½ tsp pepper; seeds from 1 cardamom pod, crushed; salt, to taste; ¼ tsp ground cloves; ½ tsp ground nutmeg

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, 1½ lb/750 g-1

Method

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.
Mix 2

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Barbecued Mullet

Ingredients

Method

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