Red Mullets Marinated in Oil and Herbs

One of the most delicious ways of cooking mullet, Red Mullets Marinated in Oil and Herbs may be served with Parsley

Potatoes, a crisp green salad and a bottle of well-chilled Chablis wine.

4 medium-sized red mullets, cleaned and with the eyes removed

4 watercress sprigs

3 II. oz. olive oil

3 tablespoons lemon juice

2 garlic cloves, crushed

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil or I2 teaspoons dried basil

1 tablespoon chopped fresh marjoram or 1-½ teaspoons dried marjoram

1 teaspoon salt

½ teaspoon freshly ground black pepper a

First prepare the marinade. In a small mixing bowl, combine the oil, lemon juice, garlic, parsley, basil, marjoram, salt and pepper. With a kitchen fork, beat the ingredients together until they are thoroughly combined.

Place the fish in a shallow, medium-sized dish and pour over the marinade. Set aside for 1 hour, basting occasionally.

Preheat the grill to high. Line the grill pan with aluminium foil.

Remove the fish from the marinade and place them in the grill pan. Reserve the marinade. Place the grill pan under the heat and grill the fish for 12 to 15 minutes, turning once and brushing frequently with the reserved marinade, or until the flesh flakes easily when tested with a fork.

Remove the pan from under the heat and transfer the fish to a warmed serving dish. Pour the cooking juices over the fish.

Garnish with the watercress and serve immediately.

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