Grilled Red Mullet from The Times Cookery Book by Katie Stewart
Scrape the scales from the red mullet, cut off the fins but leave on the head and tail. Gut the fish and keep the liver. Wash well. Sprinkle the inside of each fish with a little salt and pepper, a...
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Cooking tools:
- Chef's knife
- Cutting board
- Kitchen shears
- Pastry brush
- Grill pan
- Stove
- Fish spatula
- Baster
- Tongs
Ingredients
- olive oil
- parsley
- salt
- freshly milled pepper
- 4 red mullet
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