Grilled Red Mullet with Rosemary


  • 4 medium size red mullet, about 275g/ 10oz each

  • 4 garlic cloves, cut into thin slivers

  • 75ml/ 5 tbsp olive oil

  • 30ml/ 2 tbsp balsamic vinegar

  • 10m / 2 tsp very finely chopped fresh rosemary

  • Ground black pepper

  • Coarse sea salt

For the garnish:

  • Rosemary sprigs

  • Lemon wedges


  1. In running tap water, clean the red mullet inside and outside.

  2. Using a sharp knife, cut three diagonal slits in both sides of each fish.

  3. Place one or two slices of garlic slivers into each slit.

  4. In a shallow dish, arrange the red mullet in single layer.

  5. Combine the olive oil, vinegar and rosemary in a small bowl, add black pepper to taste. Whisk to mix.

  6. Pour the mixture over to the fish. Cover with plastic wrap and let it marinate for 10 minutes.

  7. Transfer the red mullet to a rack of grill/ broiler pan. Reserve the marinade.

  8. Grill/ broil the fish for 5 minutes on each side. Turn once as they grill/ broil. Brush with the marinade occasionally.

  9. When the fish cooked through, transfer to warm serving plates. Sprinkle with sea salt and squeeze over some lemon juice to the fish.

  10. Garnished with rosemary sprigs. Serve with extra lemon wedges for those who want them.


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