Grilled red mullet with tapenade

Yield: 4 Servings

Measure Ingredient
4 mediums Red Mullet; Scaled And Cleaned
3 tablespoons Olive Oil
Juice 1/2 Lemon
¼ teaspoon Cayenne Pepper
Salt
2 Handfulls Rocket Leaves
A Little French Dressing
Lemon Wedges
Tapenade:
250 grams Black Olives
4 Anchovy Fillets
2½ tablespoon Capers; Rinsed
2 Cloves Garlic; Chopped
4 tablespoons Olive Oil
½ tablespoon Basil Leaves; Chopped
½ teaspoon Fresh Thyme Leaves
½ teaspoon Freshly Ground Black Pepper
4 tablespoons Olive Oil

Make two or three diagonal slashes across the thickest part of each side of the fish. Whisk together the oil, lemon, cayenne and salt. Brush over the red mullet, then drizzle over what remains. cover and leave for an hour or two. To make the tapenade, put all the ingredients except the oil in the processor and whiz in brief bursts to give a slightly knobly puree. Add the olive oil and process briefly to mix in. If not using immediately, scrape into a bowl, cover with clingfilm and store in the fridge. Preheat the grill, then grill the red mullet fairly close to the heat for 4-6 minutes on each side until just cooked through. Toss the rocket leaves in the dressing then divide between four plates. Lay the grilled mullet on the leaves, and heap a little mound of tapenade beside them. Add lemon wedges and serve.

Posted to EAT-L Digest 18 Aug 96 Date: Mon, 19 Aug 1996 12:13:40 EDT From: erika metzieder <100627.3022@...> NOTES : Tapenade, the powerful caper and olive paste from the South of France,

could have been tailormade for red mullet. You will end up with more than you

need, but the remain will keep in the fridge for a week or more if covered with

clingfilm.

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