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Loading...This classic Aegean Turkish dish celebrates fresh grey mullet grilled over hot coals until the skin crisps and the flesh flakes away from the bone. The fish is marinated simply with olive oil, lemon, and oregano, then served with a sharp sumac-dressed onion salad to cut through the naturally rich, oily flesh.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 25 gFat
- 5 gSaturated Fat
- 6 gCarbs
- 2 gFiber
- 2 gSugar
- 52 gProtein
- 580 mgSodium
- 820 mgPotassium
- 90 mgCalcium
- 3 mgIron
- 20 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the fish and marinade
- 4 whole grey mullet (about 300-350 g each), gutted and scaled
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, finely minced
- 1/4 cup fresh lemon juice, plus 2 lemons halved for grilling
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1/2 teaspoon red pepper flakes (pul biber)
- 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper
For the sumac onion salad
- 1 large red onion, halved and thinly sliced
- 1 tablespoon ground sumac
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Pinch of sea salt
Directions
- Rinse the mullet under cold running water and pat dry thoroughly with paper towels; make 3 shallow diagonal slashes on each side of each fish to help the marinade penetrate.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, paprika, red pepper flakes, salt, and pepper. Rub the marinade generously over both sides of the fish and inside the cavities, then let rest at room temperature for 15 minutes.
- Meanwhile, prepare the salad: combine the sliced red onion, sumac, parsley, olive oil, lemon juice, and salt in a bowl. Massage gently for 30 seconds and set aside to soften.
- Preheat a charcoal or gas grill to medium-high heat, about 200°C/400°F. Clean the grates thoroughly and brush with oil-soaked paper towels to prevent sticking.
- Place the mullet on the hot grill and cook undisturbed for 5-6 minutes on the first side, until the skin releases cleanly and shows light char marks. Carefully flip with two spatulas and grill the second side for another 5-6 minutes.
- Add the lemon halves cut-side down to the grill during the last 2-3 minutes of cooking until nicely charred.
- Check for doneness: the flesh near the spine should be opaque and flake easily with a fork, with an internal temperature of 62°C/145°F.
- Transfer the grilled mullet to a warm platter, squeeze the charred lemon halves over the top, and let rest for 2 minutes.
- Serve immediately with the sumac onion salad, extra grilled lemon wedges, and a drizzle of good olive oil alongside warm crusty bread.
Cook’s Notes
- Choose the freshest mullet possible – the eyes should be clear and bright, the gills deep red, and the flesh should smell like the sea, not fishy.
- Use a fish grilling basket or a double-spaced grilling rack if you are nervous about flipping whole fish; it prevents breakage on delicate skin.
- Sumac is essential for the accompanying salad – its tart, lemony notes are what cut the oily richness of the mullet; do not substitute with chili powder.
- Mullet is an oily fish with high fat content, so it can handle bold flavors and remains moist even on a hot grill; do not be afraid of high heat.
- For an authentic Aegean touch, throw a few sprigs of fresh thyme or oregano directly onto the coals during the last few minutes of grilling to perfume the fish with smoke.
