Grilled Red Mullet
Barbounia, whole red mullet grilled over high heat until skin is crisp and blistered, served with ladolemono and lemon-dressed greens.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Score each fish twice on each side with a sharp knife, cutting through to the bone. Rub fish all over with 1 tbsp olive oil, half the oregano, and half the salt. Tuck a thyme sprig into the cavity of each fish. Mince garlic and roughly chop parsley. Whisk remaining olive oil, lemon juice, garlic, remaining oregano, and pepper together until emulsified for ladolemono.
Grill
Heat grill to high heat. Place fish on grate and grill 6–7 minutes per side until skin is deeply charred and crisp and flesh pulls away easily from the bone.
Boil
While fish grills, blanch greens in boiling salted water 1–2 minutes until bright and just tender. Drain and dress with 1 tbsp ladolemono.
Plate
Transfer fish to plates, spoon remaining ladolemono generously over, and scatter parsley over. Serve immediately with greens and lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.