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Mediterranean Grilled Mullets with Anchovy Sauce
Mullets have their place in history as one of the important fishes served during Roman times in Mediterranean Europe. Here is a recipe with distinctive flavors of the Mediterranean using fresh Mullets and anchovies.
Serves: 4
Ingredients:
- 4 whole grey mullets, about 12 ounces or 350 g each
For the Marinade:
- Juice of 1 lemon
- 5 ounces olive oil
- 1 garlic clove, finely chopped
- Freshly ground pepper
- 2 teaspoons fresh thyme, very finely chopped
- 1 teaspoons sea salt
For the sauce:
- 2 anchovy fillets, drained and finely chopped (you may use canned anchovies)
- 1 orange
- 2 ounces water
Directions:
- Clean the mullets with running water.
- Slice the grey mullets three times on each side cutting down to the bone.
- Place in a small dish no bigger than the fish itself.
- In a bowl, mix together the lemon juice, olive oil, garlic, ground pepper, sea salt and thyme. Then pour over the mullet. Leave to marinate for 1 hour, turning occasionally.
- Preheat the grill to high. Grill the marinated mullets for 6 minutes on each side.
- Transfer the grilled mullets to a serving dish and add any cooking juices to the marinade.
- Pour the marinade into a small pan.
- Add the anchovy, grated rind of 1/2 orange and juice of the whole orange and the water.
- Bring to the boil, whisk a little and pour over the fish before serving.
Enjoy with glass of white wine!
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This Saturday will bring a lot of fun for kids as Georgia FFA-FCCLA Center will host a free fishing event for them starting at 8.30 am at the Hayes-Qutz Outdoor Education Center, stocked with bass, bream and catfish.
The event to be held on Saturday 27th April 2013 welcomes children of age 5 to 16 under the supervision of a parent or a guardian. Children younger than 5 years will also be entertained as long as their parents are accompanying them, as told by Leroy Bagley, the educational program specialist of FFA-FCCLA Center.
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Southern Alabama has moderate temperatures which encourages the largemouth bass’ growth, as this fish prefers temperatures between 60 and 80 degrees Farenheit. There are 77,000 miles of perennial rivers and streams in Alabama, along with the Mobile Delta where the Alabama and Tombigbee Rivers meet. There are also 23 Alabama State Public Fishing Lakes, and 47 reservoirs that have an area greater than 500 acres. In total the reservoirs in Alabama span 551,220 acres. You can find largemouth bass in almost all of these rivers, streams and reservoirs.
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This recipe is an artful play on the usual fish recipes. This infuses delightful vanilla, an ingredient more commonly used in making delicious desserts. You’ll be pleasantly surprised on how the vanilla gives this dish a pleasantly sweet essence, definitely a welcome addition to the spicy and salty ingredients present in this recipe.
Serves 2 Prep time: 15 minutes Cooking time: 30 minutes
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