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 Angela Hartnett, the robust flavour of the fish means it doesn't get swamped by the tandoori spices. Serve with steamed rice or a light salad of thinly sliced fennel and spring onion, for a fresh-tasting supper. You can also double the amount of marinade and freeze the excess for a later date (it's also good with chicken or pork).
Link to full recipe (courtesy of theguardian.com)
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