Serves 2-3 Ingredients: 2 grey mullet fish, 350 - 500 gm each; (whole, scaled, insides removed, heads and tails intact) Dressing: Juice of 10 lemons 1/4 cup vinegar 5-6 garlic cloves (minced) 1 green chili (whole, seeded) Salt + pepper + fish seasoning 2 tbsp sunflower or corn oil
Method: Wash fish to cleanse thoroughly under running tap water. Drain well in a strainer. Pat dry with kitchen paper towels. Fix a grill of your choice; coal, electric, top stove griddle, or broiler inside an oven. Season fish inside-out with salt and pepper. Grill fish for 7 minutes on each side; turning once. Meanwhile, heat a medium-sized saucepan on high. Add oil and lower heat to medium. Stir in garlic and green chili. When garlic is translucent; add all seasoning. Mix well with garlic. Add lemon juice and vinegar. Allow to be brought to a boil. Remove saucepan and pour while sizzling, over the grilled fish; on top, on both sides and within inside the opening. cover tightly with foil paper. Allow fish to absorb dressing for a few minutes. Open foil and serve aside with roasted potato, or fluffed fried rice with fried onion, tehine dip, arugula and crusty or baladi bread.
