Recipe: Red Mullet on the Griddle

Name: Red Mullet on the Griddle
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 red mullets of approximately 10.5 oz (300 g); olive oil; 1.1 oz (30 g) of butter; salt, pepper; 1 pinch of thyme leaves; 1 pinch of rosemary leaves

By AFTouch-Cuisine 4.1/5 (13 reviews) · 🍳 24 made it

Prep 20 min

Cook 15 min

Total 35 min

Servings 6 serv.

Red mullet (rouget-barbet) is the Mediterranean fish that needs almost no help to shine. On the griddle, 4 minutes per side with olive oil, thyme, and rosemary. The liver goes on when you flip it and melts into the flesh. About 300g per person. Done.

Ingredients for 6 servings

Adjust for

servings

6 red mullets of approximately 10.5 oz (300 g)
olive oil
1.1 oz (30 g) of butter
salt, pepper
1 pinch of thyme leaves
1 pinch of rosemary leaves

Step-by-step directions

1 Clean and scale the fish. Dry them with a cloth without washing them (Season and reserve the livers).
2/ Brush the red mullets with olive oil. Salt, pepper, sprinkle with thyme and rosemary on the outside and inside.
3/ grill your red mullets on the griddle 4 minutes on each side.
Place a liver on each one when you turn them over.

A chef's advice

Red mullet on the griddle is a summer dish, the one you make in June when fresh mullet arrives from the fish market. It's straightforward: quality fish, good olive oil, and two dried herbs. Lunch or dinner, it works either way. The key is not washing the fish after scaling. You dry it with a kitchen towel, that's it. The scales come off, the skin stays protected. The livers go on when you flip, so they cook just enough without charring. For wine, go for a crisp white from the region: Picpoul de Pinet if you can find it, otherwise a Vermentino from Corsica, or Sancerre as a safe bet. The acidity lifts the mullet's sea flavors without overpowering it. On the side, a squeeze of lemon, a few summer vegetables barely steamed or lightly sautéed (courgettes, cherry tomatoes), that's all you need. You can also serve with homemade aioli if you're up for it, or just Guérande salt and fresh ground white pepper.

Frequently asked questions

How do I prevent the scales from burning on the griddle?

Brush the mullet generously with olive oil before placing it on the griddle. The surface should be very hot but the oil creates a barrier. Don't move them during those 4 minutes: let them sit, they form a crust that protects them.

Can I replace the thyme and rosemary with other herbs?

Yes, dried fennel works beautifully on mullet. So does tarragon. Skip chives or parsley, they're too delicate and burn easily. Use one pinch per herb, no more, or it will overpower the fish.

Can I scale the mullet ahead of time before grilling?

Yes, scale them 2 hours ahead and keep them chilled on a plate. Brush with oil and sprinkle the herbs 15 minutes before cooking, no earlier. Salt starts to cure the flesh otherwise.