Clean the fish, but do not gut them, since like the red mullet (to which the grey mullet is not related) this fish may have a better flavour if cooked whole. Marinate the fish in a mixture of olive oil, a little vinegar, garlic, herbs, salt and pepper. Then grill them on both sides, basting them with olive oil. When done, put them between two soup plates at the side of the fire so that they will soak up instead of losing the juices which will continue to be exuded. Finally, and this is the distinctive feature of the dish, sprinkle them generously with pomegranate juice instead of the usual lemon juice.