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BBQ'd Rosemary Mullet Recipe  


HT  BBQ  MC  20mins



Serves 4


Recipe tags:   Hot  Fish  Herbs  Fruit  Barbecue  healthy Eating  Main Course Gluten Wheat Free  Eggless




4 Red Mullet, cleaned, scaled and gutted

50g/2oz Butter

2 teasp Fresh Rosemary Leaves

1 tbsp Olive Oil 

The grated zest and juice of 1 lemon





1. Melt the butter in a saucepan then add the oil, lemon rind, juice and rosemary, mix well then remove pan from heat. 


2. Place the mullet in a shallow dish and pour the butter mixture over the top. Turn to coat well, making sure some of the marinade gets inside the cavity of the fish and leave for 10 minutes. 


3.  Remove the fish from the dish, reserving the marinade and cook for a total of 10 - 14 minutes, turning frequently and basting every time you turn the fish.  Serve immediately.





Main equipment required to make this Recipe


Small saucepan

Shallow non-metallic dish

Basting brush


Tips, Options and Substitutions


Using a special hinged fish basket as shown on the left makes cooking fish much easier as you can turn it without fear of the fish breaking up. You can get different individual sizes or larger ones which can take several smaller fish at a time.

Key techniques required to make this Recipe


Marinate - To soak foods in a marinade to enhance the flavour. It also sometimes has the effect of tenderising foods such as meat.


Baste - To moisten with the pan juices or other liquid during cooking. This aids in moisture retention.



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