Fish and Seafood Recipes - Grilled Red Mullet with Salsa Verde Recipe

  
 

Fish and Seafood Recipes - Grilled Red Mullet with Salsa Verde Recipe

Ingredients

Serve 4

  • 4 x 375 g/12 oz red mullet, scaled, gutted and cleaned

Salsa verde:

  • 125 g/4 oz parsley, chopped

  • 125 g/4 oz basil, chopped

  • 5 anchovy fillets, roughly chopped

  • 2 tablespoons capers

  • 2 garlic cloves, crushed

  • juice and rind of 1 lemon

  • 150 ml/1/4 pint olive oil

  • salt and pepper

Method:

  1. Make 3 slashes across the fish on each side and season with salt and pepper.

  2. Place under a preheated very hot grill and cook for 6--8 minutes on each side, or until cooked.

  3. Meanwhile, to make the salsa verde, put the parsley, basil, anchovies, capers and garlic in a food processor or blender and process to a smooth paste.

  4. Add the lemon juice and rind and olive oil, season with salt and pepper and process again.

  5. Remove the fish from the grill and put a spoonful of the salsa verde into each of the slashes on one side of the fish. Serve the remaining salsa separately in a small dish.