Grilled Red Mullet with Rosemary (incl recipe)

Grilled Red Mullet with Rosemary

Grilled in the oven of 200ºc

• Ingredients:
  • 4 red mullet or snapper. cleaned about 275g each
  • 4 garlic cloves, cut into thin slivers
  • 5 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp very fine chopped fresh rosemary
  • ground black pepper
  • coarse sea salt, to serve
  • fresh rosemary sprigs and lemon wedges, to garnish
  
  
  Instructions:
  1. Cut three diagonal slits in both sides of each fish. Push the garlic slivers into the slits. Place the fish in a single layer in a shallow dish. Whisk the oil, vinegar ad rosemary in a bowl and add ground black pepper to taste.
  2. Pour the vinaigrette mixture over the fish, cover with clear film (plastic wrap) and set aside for 8 minutes, or longer if you can spare the time. Lift the fish out of the dish and put it on a grill rack. Reserve the marinade for basting.
  3. Grill the fish for about 5 minutes on each side, turning once and brushing with the reserved marinade. Serve hot, spindled with sea salt and garnished with fresh rosemary sprigs and lemon wedges.
  
  
  My mom said she feels lazy to fry the fish as it will be oily, so I offered her to grill in my oven. Not bad, should sprinkle more sea salts as it is delicious to match with lemon wedges.