Clear Square Image

LeCordon Bleu

Grilled Red Mullet Nicoise

  • Preparation Time: 20 minutes minutes
  • Cooking Time: 30 minutes
  • Yield 2 servings


4 fresh red mullets or red snappers (each weighing about 250 g/8 oz)
4 ripe tomatoes, total weight about 375 g/12 oz
1 clove garlic
5 black olives
4 tablespoons olive oil
2-4 drained anchovy fillets
30 g/1 oz butter, softened
freshly ground black pepper
1 tablespoon capers (optional)

2 springs fresh herbs (basil, rosemary or thyme), to garnish


Prepare the tomatoes:  Bring a large pan of water to a boil. Remove the stem ends from the tomatoes. Once the water has come to a boil add the tomatoes and leave 1-2 minutes, then remove with a slotted spoon and place immediately into ice water. The skin will have split and they should be easy to peel. Cut the peeled tomatoces in half around their circumference and squeeze gently to remove the seeds. Finely dice and set aside. Finely chop the garlic. Pit the olives and cut each one in half or into quarters.

Heat 2 tablespoons of the olive oil in a saucepan over moderate heat. Add the tomatoes and garlic and simmer for 10-15 minutes or until most of the liquid has evaporated. Meanwhile, preheat the barbecue or grill.

Using a fork, mash the anchovies with the butter. Remove the tomatoes from the heat and stir in the anchovy butter. Season with pepper then stire in the olives. Add capters (optional). Keep hot.

Make 3 diagonal slashes on each side of each fish. Brush with the remaining olive oil and season with salt and pepper. Barbecue or grill for 2-3 minutes on each side.

To serve:  Spoon the tomato mixture onto warm plates and arrange the fish on top or to the side. Garnish with a spring of fresh herbs and serve immediately witha fresh baguette and a well-chilled dry white or rosé wine.

Related Recipes

View All