Name Red Mullet Grilled in Vine Leaves


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* 4 red mullet about 175 g (6 oz) each, scaled and washed
* 6 tablespoons olive oil
* 2 bay leaves, crushed
* 1 tablespoon thyme leaves
* 1 tablespoon chopped chives
* 1 teaspoon crushed black peppercorns
* 1/2 teaspoon salt
* 2 garlic cloves, finely chopped
* 2 tablespoons lemon juice
* 12 large preserved vine leaves, rinsed well

1. Put the red mullet in a shallow dish. Mix together the olive oil, herbs, peppercorns, salt, garlic and lemon juice and pour over the fish. Turn the fish in the flavoured oil, then cover and leave to marinate in the refrigerator for 2 hours.
2. Remove the red mullet from the marinade, reserving the oil, and wrap each one in three vine leaves; fold one over the head, one over the tail, and one around the middle of each fish. Brush the vine leaf wrappings with the reserved flavoured oil.
3. Place the fish on the oiled grill of a preheated barbecue and cook over the hot coals for 4 minutes. Turn the red mullet over carefully and cook for a further 4 minutes. Serve the mullet immediately in their vine leaf wrappings.

Serves: 4

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