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GRILLED MULLET WITH THYME AND ROSEMARY (Serves 3-4)
Ingredients:
4 small whole fish
Olive Oil
1 tblspn rosemary and thyme, chopped
Extra sprigs of rosemary and thyme
Sea salt to taste
Method:
Make three small incisions on either side of fish.
Sprinkle chopped herbs into cavity.
Use extra herbs sprigs to brush on olive oil.
Grill fish under moderate heat. From time to time, brush fish gently
with olive oil.
Turn fish once only so not to damage the skin.
Sprinkle with sea salt.
Serve with tomato salsa or herb and tomato mayonnaise.
Cooking Tips & Alternatives:
This recipe can also be cooked on the BBQ. For maximum flavour
be sure to bate fish frequently with herb brush.
Other species that can be used for this recipe:
Dory, Flounder, Tailor, any plate size fish or fish cutlets.
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