Grilled Red Mullets


  1. Wash and dry the mullets. Do not scale them.
  2. When dry put them in a marinade of oil, garlic, rosemary, bay, parsley, salt and peppercorns.
  3. Leave to marinate for about 2 hours. (Turn the fish once or twice)
  4. Skewer them lengthways and cook on a charcoal fire.

to be prepared in the open air where it is possible to cook them on glowing charcoal.

by La Cucina Tradizionale – “I Sapori di Abruzzo e Molise” – Casa Editrice Rusconi Libri. 2007


  • 2 Red mullets per person
  • 1 Clove of garlic
  • Parsley
  • Bay
  • Rosemary
  • Extra-virgin olive oil
  • Salt
  • Peppercorns