Barbet on the Barbie

Mad Dog gave me the idea to grill fish with thyme, garlic and olive oil.  Thanks Dog!  I had some small rouget barbets (red mullet) in the freezer and though they were a bit bony, the flavor was wonderful!

I was up in the air about guillotining the heads, pun, but decided I like little fish like this better with heads intact.

I served the fish with Jade’s favorite potatoes and a little mache with oil and vinegar.  Nice dinner.

Grilled Red Mullet

4 red mullet, scaled, cleaned, etc.

2 tbsp olive oil

2 cloves garlic, finely chopped

1 tbsp fresh thyme leaves

1/2 tsp salt

1/4 tsp pepper

Cut two diagonal slashes on each side of the mullet.  Mix the oil, garlic, thyme, salt and pepper together and rub all over the fish.  Grill on a hot grill for about 3-4 minutes per side.

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, English, fish, Food and Wine, Main dishes, Recipes and tagged , , , , , . Bookmark the permalink.

23 Responses to Barbet on the Barbie

  1. Tessa says:

    Looks delicious! I just love the use of fresh thyme in the fish. So flavorful and aromatic.

  2. Thank you Tessa.

  3. Mad Dog says:

    They look great and thanks for the link 😉

  4. Love those little fishies, red mullet have such a wonderful colour and the skin crisps up lovely, perfect cooked outdoors.

  5. Karen says:

    We don’t have red mullet in the markets but I have been eyeing the cleaned whole trouts lately. Yours and Mad Dogs dishes makes me think I’ll be having fish before long.

  6. An amazing fish – I’m so jealous that you can get things like this so easily!

  7. Ine says:

    OMG that looks amazing! So hungry right now!

  8. A very Mediterranean preparation on the fish, and that looks like a very nice meal indeed!

  9. I love the simplest preparations when it comes to fish, and the combination of thyme, garlic, and olive oil is one of my favorites. Looks delicious!

  10. rsmacaalay says:

    We love our fish whole too! whether its fried, grilled or soup.
    The big fishes are better, they have lots of meat and fat in them.

  11. gwynnem says:

    Awesome recipe!

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