• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Grilled Red Mullet with Tapenade

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 4 md Red Mullet; Scaled And
  • -Cleaned
  • 3 tb Olive Oil
  • Juice 1/2 Lemon
  • 1/4 ts Cayenne Pepper
  • Salt
  • 2 Handfulls Rocket Leaves
  • A Little French Dressing
  • Lemon Wedges
  • Tapenade:
  • 250 g Black Olives
  • 4 Anchovy Fillets
  • 2 1/2 tb Capers; Rinsed
  • 2 Cloves Garlic; Chopped
  • 4 tb Olive Oil
  • 1/2 tb Basil Leaves; Chopped
  • 1/2 ts Fresh Thyme Leaves
  • 1/2 ts Freshly Ground Black Pepper
  • 4 tb Olive Oil

 Directions

Make two or three diagonal slashes across the thickest part of each side of
the fish. Whisk together the oil, lemon, cayenne and salt. Brush over the
red mullet, then drizzle over what remains. cover and leave for an hour or
two. To make the tapenade, put all the ingredients except the oil in the
processor and whiz in brief bursts to give a slightly knobly puree. Add the
olive oil and process briefly to mix in. If not using immediately, scrape
into a bowl, cover with clingfilm and store in the fridge. Preheat the
grill, then grill the red mullet fairly close to the heat for 4-6 minutes
on each side until just cooked through. Toss the rocket leaves in the
dressing then divide between four plates. Lay the grilled mullet on the
leaves, and heap a little mound of tapenade beside them. Add lemon wedges
and serve.

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