Tuscan-style Grilled Marinated Red Mullet
Triglie in Gratella alla Marinara
Region: Italy, Tuscany
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but special equipment needed

In Tuscany, red mullet is prepared very simply in an aromatic marinade, but then it is breaded before grilling.  The golden and crisp bread crumb coating holds the flavorful juices.

[photo: Dennis M. Gottlieb, in Clifford A. Wright, Grill Italian]

Yield: Makes 4 servings
Preparation Time: 2:20 hours

8 red mullet (about 3 pounds total), scaled, cleaned, and gutted, and patted dry with paper towels

1/4 cup extra-virgin olive oil

2 garlic cloves, finely chopped

2 sprigs fresh rosemary, leaves chopped

1 cup dry bread crumbs

Salt and freshly ground black pepper to taste

Lemon wedges

1. Place the red mullet in a 9 x 12-inch ceramic or glass baking pan, add the olive oil, garlic, and rosemary, and leave to marinate in the refrigerator, covered, for 2 hours, turning once or twice.  Remove the mullet from the refrigerator 15 minutes before grilling.

2. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high. 

3. Drain the mullet.  Spread the bread crumbs on a large plate and dredge the fish in them.  Place the mullet on the grill and cook, turning once, until the skin is blackened a bit and crispy or peeling, about 7 to 8 minutes on each side.  Salt and pepper to taste and serve with lemon wedges.

Variation: 

Note: 

Posted: 12/30/2006