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    • Grilled Mullet with Tomato-Caper Relish

    Mark Sharron
    Medium difficulty
    30 minutes
    02-Apr
    Grilled Mullet with Tomato-Caper Relish is a delicious recipe that combines the fresh flavour of the ocean with the zesty taste of tomatoes and capers. This dish is easy to prepare and can be enjoyed as a main course or an appetizer. The combination of flavours creates a unique taste that will please even the pickiest of eaters. The mullet fillets are lightly seasoned with salt and pepper before being perfectly grilled. The tomato-caper relish adds a bright, acidic flavour to the dish that complements the mild flavour of the mullet. This recipe is sure to be a hit at your next dinner party!  
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    Ingredients

    • 4 mullet fillets
    • 2 tablespoons extra-virgin olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1/2 cup diced tomatoes
    • 2 tablespoons capers
    • 1 tablespoon minced shallot
    • 1 tablespoon minced fresh parsley
    • 1 teaspoon minced fresh oregano
    • 2 teaspoons red wine vinegar
    • 1/4 teaspoon sugar

    Method

    • Grilled Mullet with Tomato-Caper Relish: Step-by-Step Method
    • Lay out all ingredients and utensils before starting for efficiency.
    • Rinse mullet fillets under cold water and pat dry thoroughly with paper towels.
    • Brush both sides of the mullet fillets lightly with 1 tablespoon of extra-virgin olive oil.
    • Season fillets evenly with 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
    • In a bowl, combine 1/2 cup diced tomatoes, 2 tablespoons capers, 1 tablespoon minced shallot, 1 tablespoon minced fresh parsley, 1 teaspoon minced fresh oregano, 2 teaspoons red wine vinegar, and 1/4 teaspoon sugar.
    • Add 1 tablespoon extra-virgin olive oil to the bowl with the relish ingredients and mix until evenly combined.
    • Set relish aside at room temperature to allow flavors to marry while you grill the fish.
    • Preheat a grill or grill pan to medium-high heat; ensure grates are clean and lightly oiled to prevent sticking.
    • Place mullet fillets, skin side down if skin is on, on the heated grill and cook undisturbed for 2-3 minutes.
    • Gently flip fillets and cook an additional 1-2 minutes, or until fish flakes easily with a fork and is opaque in the center.
    • Remove fillets from the grill and let rest for 1 minute to allow juices to redistribute.
    • Spoon tomato-caper relish generously over each mullet fillet just before serving.
    • Plate individually, ensuring each portion receives an equal amount of relish.
    • For elegant presentation, garnish with additional minced parsley if desired.
    • Serve immediately while the fish is hot and the relish still fresh and vibrant.