is one of the recipes which we have been given
permission to reproduce by another of the UK recipe
It is a big site with a wealth of information
and recipes, as well as
a first class barbecue section for the summer.
If you would like to have a look at their website
a look at Florence Sandeman's (who is the Editor
page to find out why and how she gained her
passion for cooking.
x 450g / 1lb Whole Red Mullet
120ml / 4fl.oz. Olive Oil
60ml / 2fl.oz. Red or White Wine
24 tbsp Freshly Chopped Thyme
Salt and Black Pepper
24 Black Olives, stoned and quartered
gut and wash the mullet. Dry well.
3 diagonal cuts on both sides of each fish and
place in a shall dish.
a bowl, mix together the oil, wine and thyme.
Pour over the fish and leave to marinate for
with salt and pepper then cook over medium hot
coals for 7 - 8 minutes on each side, placing
a drip pan beneath the fish to catch the juices
whilst they're cooking and basting well from
time to time with the remaining marinade.
the drip pan with the juices, add the olives
and cook over a high heat for 1 minute, until
the fish to a warmed serving platter and pour
the olive sauce over the top. Serve immediately.