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!