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Grilled Red Mullet with Orange and Anchovy Sauce Recipe

Grilled Red Mullet with Orange and Anchovy Sauce Recipe - 4 servings


2 oranges

4 x 175 g red mullet, cleaned and de-scaled

Salt and freshly ground black pepper

4 sprigs of fresh rosemary

1 lemon, sliced

2 tablespoons olive oil

2 garlic cloves, peeled and crushed

6 anchovy fillets in oil, drained and roughly chopped

2 teaspoons freshly chopped rosemary

1 teaspoon lemon juice


Preheat the grill and line the grill rack with tinfoil just before cooking. Peel the oranges with a sharp knife, over a bowl in order to catch the juice. Cut into thin slices and reserve. If necessary, make up the juice to 150ml with extra juice. Place the fish on a chopping board and make two diagonal slashes across the thickest part of both sides of the fish. Season well, both inside and out, with salt and pepper. Tuck a rosemary sprig and a few lemon slices inside the cavity of each fish. Brush the fish with a little of the olive oil and then cook under the preheated grill for 4-5 minutes on each side. The flesh should just fall away from the bone. Heat the remaining oil in saucepan and gently fry the garlic and anchovies for 3-4 minutes. Do not allow to brown. Add the chopped rosemary and plenty of black pepper. The anchovies will be salty enough, so do not add any salt. Stir in the orange slices with their juice and the lemon juice. Simmer gently until heated through. Spoon the sauce over the red mullet and serve immediately.

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