Grey mullet has a distinctive, almost earthy flavour which works well with robust and lightly acidulated sauces, dressings and marinades featuring lemon, white wine vinegar, capers and garlic.
In this recipe from Brian Turner, a delicious combination of shrimps, tarragon, parsley and potatoes lie underneath each pan-fried fillet.
Link to full recipe (courtesy of brianturner.co.uk)
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