Grilled Grey Mullet
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- grey mullet (cefali)
- salt
- pepper
- lemon
Instructions
- Scale and de-gill the mullet but leave them ungutted.
- Season with salt and pepper and grill over a fierce fire.
- Rest five minutes between two hot plates, then invert the plates so the rendered fat coats the fish.
- Serve with lemon.