Spicy Grilled Red Mullet
Triglie sulla Graticola
Region: Italy, Abruzzo
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but special equipment needed

In the Abruzzo, fish are grilled on reed skewers pushed through the mouth and tail over the burning embers of a hardwood fire.  You can grill it the same way with long metal skewers or simply use a hinged fish griller.  If red mullet is not available, use two of any fresh whole 2 1/2-pound fish.  Make the fish as hot as you wish with the cayenne pepper.

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

Yield: Makes 6 servings
Preparation Time: 2:20 hours

12 red mullet (about 5 pounds), scaled, cleaned and gutted, and patted dry with paper towels

1/3 cup extra-virgin olive oil

3 tablespoons finely chopped fresh parsley

2 bay leaves, crumbled

1 teaspoon fresh thyme leaves

Cayenne pepper to taste

Freshly ground black pepper to taste

1. Place the fish in a 9 x 12-inch ceramic or glass baking pan and add the olive oil, parsley, bay leaves, thyme, cayenne, and black pepper to taste.  Leave to marinate in the refrigerator for 2 hours, turning once or twice.  If using larger fish, score in 2 or 3 places.  Remove the fish from the refrigerator 15 minutes before grilling.

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

3. Remove the fish from the marinade, reserving the marinade.  Place the fish on the grill and cook until the skin is blackened a bit and crispy or peeling, 7 to 8 minutes on each side.  Baste with a marinade during grilling.  Serve immediately.

Variation: 

Make a marinade by mixing 1/4 cup finely chopped fresh parsley, 1 tablespoon dried oregano, 2 finely chopped garlic cloves, and 2 crumbled bay leaves together.  Stir in the 1/4 cup olive oil, 1/2 cup white wine, and salt and pepper to taste.

Note: 

Posted: 12/30/2006