Mullet From the Foil

Rating: 3.33 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Rinse the mullet, dry it and drizzle with the juice of one lemon inside and out. Insert the rosemary sprig into the abdominal cavity. Place the fish in the refrigerator with the lid closed for 20 min. Then season on both sides with salt and season with pepper. Squeeze half the garlic clove through a press and mix with the soft butter. Spread a large piece of aluminum foil with the garlic butter.

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The slender, silvery mullet is at home in the warm coastal waters of the Atlantic, Mediterranean and Pacific oceans, but schools can extend into fresh water. Mullet can be prepared in any manner suitable for fish. Mullet roe is the main ingredient in a Greek specialty, taramas, an aromatic pink paste.

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