SearFish

Whole Grilled Grey Mullet with Burnt Leeks & Toasted Almonds

Name: Whole Grilled Grey Mullet with Burnt Leeks & Toasted Almonds
Cook time: 25 min
Yield: Serves: 2–3 (depending on the size of the mullet)
Ingredients: 1 whole grey mullet (scaled and gutted); 4–5 whole leeks; Handful of raw whole almonds; 1 lemon (halved); Fresh flat-leaf parsley (finely chopped); Olive oil; Sea salt

by James Whetlor

Cook time Prep: 15 minutes Cook: 25 minutes

Serves Serves: 2–3 (depending on the size of the mullet)

A rustic, wood-fired dish that celebrates the simple flavors of fresh fish and seasonal vegetables. Grilling the mullet whole keeps the flesh moist, while the burnt leeks provide a sweet, smoky contrast.

Method

1. Prepare the fish

Trim: use kitchen shears to remove the fins and tail.
Score: using a sharp knife, make several deep, diagonal slashes along both sides of the fish. This lets the heat penetrate and the skin crisp evenly.
Season: generously coat the fish with olive oil and sea salt, getting into the slashes.

2. Prepare the leeks

Place the whole leeks directly onto the hot embers (charcoal or wood) beneath the grill grate.
Turn them occasionally until the outer skins are black and charred.
Tip: to check if they're done, pinch the leek; it should feel soft all the way through.
Once cooked, peel away the burnt outer layers to reveal the tender, sweet heart of the leek.

3. Grill the mullet

Place the fish on a hot grill grate.
Technique: James recommends placing the fish with the spine facing you. When it's time to flip, roll the fish toward you over its spine. This keeps the delicate belly meat from catching on the grate and tearing.
As it's a thick fish, you may need to raise the grill grate height after the initial sear to let it cook through without burning the skin.

4. The accoutrements

Almonds: place whole almonds in a small pan over the heat. Toast until fragrant and golden, then roughly chop.
Lemon: place the lemon halves face-down on the grill for a few minutes to caramelize the juices.
Parsley: finely chop a bunch of fresh parsley for garnishing.

5. Assembly and serving

Once the fish is cooked (the flesh should be opaque and flake easily), remove it to a serving board.
Slice the leeks into bite-sized portions and arrange them next to the fish.
Top the leeks with the toasted almonds.
Squeeze the grilled lemon juice over the fish and leeks, drizzle with a little more olive oil, and finish with a generous sprinkle of chopped parsley and sea salt.