Grey mullet is an inexpensive fish which grills and bakes well, and is particularly successful when spiced. I always find this way of cooking very useful when time is short but if possible start early in the day so that the spices permeate the flesh. Ask the fishmonger to gut the fish through the belly, leaving the head on, and to scrape off the scales, or do it yourself (page 118).
Put the yogurt in a bowl and stir in the paprika, cinnamon, cayenne pepper, garlic, olive oil and a little sea salt. Cut diagonal deep slashes at 2.5cm (1in) intervals on each side of the fish. Rub the yogurt and spice mixture on to the fish outside and in, pressing it down into the slashes. If possible leave in the refrigerator for 30 minutes or more before cooking.
Preheat a very hot grill. Cook the fish under the preheated grill for about 6–8 minutes on each side until blackened in patches. Garnish and serve.
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