Grey Mullet with Orange

Even I admit that this is hardly a recipe... It is a ridiculously easy way of cooking grey mullet though - and with the smokey barbeque flavours and the marinade, this would work with any fish.


  • Grey Mullet
  • 1/2 an Orange
  • Tomato Puree
  • Smoked Paprika
  • Chilli Powder
  • Salt & Pepper
  • Olive Oil

Zest your orange into a bowl (you can add a squeeze of the juice if you fancy it – I actually used the orange to make a salad to go with this)

Add 2 tablespoons of Tomato Puree, 1 teaspoon of Smoked Paprika, a pinch of Chilli Powder, some Salt & Pepper and a drizzle of Olive Oil

Mix together and smear all over the fish (get your fishmonger to gut the fish, and you can cut slight slits into the meat so you can rub the marinade in all over)

Leave in the fridge for 1 to 2 hours before cooking

If cooking outside, barbeque the grey mullet on a gentle heat for 10 minutes on each side, or until the fish is starting to flake and you think it is done (spread the charcoal flatter over the barbeque for fish)

If you are cooking this in the kitchen – I think 180˚c for 25 minutes would work

I served this with baked jacket potatoes and an Orange & Chicory Salad – was delicious


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