Red mullet is perfect for this dish, which looks and certainly tastes very good and very Mediterranean. I particularly like to use an onion bread for the toasts.
Pre-heat the grill to hot and butter a flameproof tray. Lay the mullet fillets on the buttered tray, skin side up, brush with the butter and season with salt and pepper. Place the fish under the hot grill and allow the red skin to crisp. This will only take 3–4 minutes.
Toast the slices of bread and spread the tapenade on to each slice. Place the toasts on hot plates. Toss the curly endive in
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