Grey Mullet with Piquant Sauce

Preparation info
    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About


A standard Tunisian way of serving fish. This version was explained to me by M. Ben Abdesselem, chef of the Restaurant de la République at Zarzis, after I had enjoyed eating it at his table.

Heat some olive oil in a pot, then lightly cook in it some chopped onion