Sunday, July 09, 2006

Grilled Red Mullet with Basil and Pernod

There is something about small grilled whole fish that just conjures up memories of Mediterranean holidays. It is those moments that have inspired my cooking. If I could eat seafood, with a warm Greek sea breeze brushing my sun kissed cheeks every night, I would be a truly happy man.


Saturday morning at the Albert Cuypstraat market in Amsterdam, is a fish lovers dream. This morning
I found some lovely red mullet.


To marinate the mullet, cut to slice in each side, and sprinkle generously with olive oil, salt, pepper, garlic, shredded basil leaves, and a dribble of Pernod. Cover and leave for an hour or 2.

Grill on a medium heat for about 3 minutes each side.

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