Red Mullet with Olives
Fish Alcohol Herbs Main Course
Barbecue Healthy Eating Gluten Wheat Dairy Free Eggless
2 x 450g/1lb Whole Red Mullet
120ml/4fl.oz. Olive Oil
60ml/2fl.oz. Red or White Wine
2 tbsp Freshly Chopped Thyme
Salt and Black Pepper
24 Black Olives, stoned and quartered
Scale, gut and wash the mullet. Dry well then make 3 diagonal cuts on both sides of each fish and place in a shallow dish.
In a bowl, mix together the oil, wine and thyme. Pour over the fish and leave to
marinate for at least 1 hour.
Sprinkle with salt and pepper then cook over medium hot coals for 7-8 minutes on
each side, placing a drip pan beneath the fish to catch the juices whilst
and basting well from time to time with the remaining marinade.
To serve - Remove the drip pan with the juices, add the olives and any remaining
marinade, heat through
then pour the olive sauce over the top of the fish. Serve immediately.
Main equipment required to make
Key techniques required to make this
Marinate - To soak foods in a marinade to enhance
the flavour. It also sometimes has the effect of
tenderising foods such as meat.
Tips, Options and
Using a hinged fish wire basket as shown on the
left makes turning fish on the bbq much easier