Broiled Red Mullet With Garlic and HerbsMay 20th, 2008 | By Peter Minakis | Category: Fish, Greek, How To, Main, Seafood
Can you tell which pair of fish are Red Mullets and which are the pretenders? These two species of Mediterranean fish get mixed up all the time and often, one gets ripped off with the poorer, harder to clean cousin.
Red Mullet is a prized fish of the Mediterranean, ever costly and like much of the tastier fish, harder to find. It’s imposter is the Koutsomoura(goatfish).
Although both fish taste good, the red mullet is prized for it’s red colour, tastes great and I think most importantly, for it’s large spinal column structure. In short, this fish is easy to eat – as their are fewer pin bones for the eater to fuss about with.
I know the suspense is killing you all, right? Riiiiiight!
The top pair of fish are Koutsomoures (goatfish) and the bottom pair are Red Mullets (Barbounia). Bottom line? Recognize the difference if you see them at your fish monger.
The red mullet is expensive for a reason – it tastes good and it’s easy to clean and bone. The goatfish is an imposter who’s a tough customer when it comes to cleaning. Don’t get ripped off by paying a high price for goatfish.
I was quite lucky to find some red mullet this week at one of the fish mongers I frequent. It’s been a couple of years since I last ate them and I bought them without thinking twice about the price.
My preference would have been to grill them but Toronto’s had another bout of cold weather and I really wasn’t in the mood to shiver. Solution? The broiler.
Again, when available fresh, I always opt for bone-in, whole fish as I find them tastier and moist. If one visits Greece, one should indulge in the bounty of the sea and ask your waiter for the catch of the day.
Today, I recommend red mullet.
1 Tbsp. fresh lemon juice
2 Tbsp. olive oil
sea salt and pepper
2 red mullets, scaled & gutted
1 tsp. of lemon thyme
1 Tbsp. chopped fresh parsley
extra-virgin olive oil
coarse sea salt
1 clove of garlic, minced
1 Tbsp. chopped fresh parsley
1 tsp dried Greek oregano
- Pre-heat your broiler. To a bowl, add your lemon juice, oil, salt and pepper, parsley and thyme and whisk together. Brush the mixture inside & out of the fish and place on a greased baking sheet.
- Broil the fish for about 5 minutes, baste again and turn over and broil for another 5 minutes.
- Meanwhile, mix the the garlic, parsley and oregano and sprinkle over top of the just cooked fish. Finish with some good extra-virgin olive oil and coarse sea salt.
Post Footer automatically generated by Add Post Footer Plugin for wordpress.
© 2008, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.