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Red Mullet With Basil And Citrus

This Italian recipe is full of the warm, distinctive flavours of the Mediterranean. Serve the dish with plain boiled rice and a green salad, or with lots of fresh crusty bread.

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4 red mullet, about 225g/8oz each, filleted
60ml/4 tbsp olive oil
10 peppercorns, crushed
2 oranges, one peeled and sliced and one squeezed
1 lemon
15g/ oz/1 tbsp butter
2 drained canned anchovies, chopped
60ml/4 tbsp shredded fresh basil
Salt and freshly ground black pepper


Serves: 4


1. Place the fish fillets in a shallow dish in a single layer. Pour over the olive oil and sprinkle with the crushed peppercorns. Lay the orange slices on top of the fish. Cover the dish with clear film, and leave to marinate in the fridge for at least 4 hours.

2. Halve the lemon. Remove the skin and pith from one half using a small, sharp knife, and slice the flesh thinly. Squeeze the juice from the other half.

3. Drain the fish, reserving the marinade and orange slices, and cook on a medium-hot barbecue for about 10-12 minutes, turning once and basting with the marinade.

4. Melt the butter in a saucepan with any remaining marinade. Add the chopped anchovies and cook until completely soft. Stir in the orange and lemon juice and allow to simmer on the edge of the barbecue until slightly reduced. Stir in the basil and check the seasoning. Pour over the fish and garnish with the reserved orange slices and the lemon slices.

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