Spanish Grilled Red Mullet with Sea Salt on Arteflame

Introduction

Grilled red mullet is a Mediterranean classic, and when prepared on the Arteflame grill, it reaches the perfect balance of crispy skin and tender, juicy flesh. The high searing heat of the center grill grate locks in the fish’s natural flavors, while the surrounding flat cooktop ensures even cooking without burning. This simple yet flavorful dish showcases the fresh taste of red mullet, enhanced only with sea salt and butter for the best grilling experience.

Ingredients

• 4 whole red mullets, cleaned and gutted
• 2 tbsp sea salt
• 4 tbsp unsalted butter, melted
• 1 lemon, sliced
• Fresh parsley for garnish
• Freshly ground black pepper (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill.
3. Stack firewood over the napkins.
4. Light the napkins and allow the fire to establish.
5. Wait about 20 minutes until the grill is hot and ready for cooking.

Step 2: Prepare the red mullet

1. Rinse the red mullets under cold water and pat them dry with paper towels.
2. Sprinkle sea salt over both sides of the fish.
3. Brush the fish generously with melted butter.

Step 3: Sear the fish on the center grill grate

1. Place the red mullets on the center grill grate at 1,000°F.
2. Sear each side for about 1 minute to develop a crisp, golden crust.
3. Carefully flip the fish using a spatula or tongs.

Step 4: Continue cooking on the flat cooktop

1. Move the fish to the surrounding flat cooktop (hotter area near the center).
2. Cook for 4-5 minutes per side until the fish is cooked through and the flesh is opaque.

Step 5: Remove and serve

1. Remove the fish when the internal temperature is about 15°F below the target doneness.
2. Let the fish rest for a few minutes as it continues to cook off the grill.
3. Garnish with lemon slices and fresh parsley.
4. Serve immediately with preferred sides.

Tips

• Use fresh red mullet for the best flavor.
• Do not overcook; fish should flake easily but remain juicy inside.
• Butter enhances the fish’s natural flavor and creates a crispier finish.
• Clean the grill grates before use for the best results.

Variations

1. Garlic & Herb Red Mullet: Add minced garlic and chopped thyme to the butter before brushing onto the fish.
2. Chili & Lemon Red Mullet: Sprinkle red chili flakes and squeeze extra lemon juice over the fish before grilling.
3. Smoky Paprika Red Mullet: Mix smoked paprika with sea salt for a deeper Mediterranean flavor.
4. Olive Tapenade Red Mullet: Top with a spoonful of olive tapenade after grilling for an extra savory bite.
5. Citrus-Marinated Red Mullet: Marinate in orange and lemon juice before grilling for a fresh, tangy twist.

Conclusion

Cooking red mullet on the Arteflame grill results in a delicious, crispy, and flavorful dish with minimal effort. The high searing heat creates a perfect crust while keeping the inside succulent. With simple ingredients and expert grilling techniques, you can easily bring a taste of the Mediterranean to your table.

Best pairings

• Grilled asparagus with butter
• Roasted garlic potatoes
• Fresh tomato salad with basil
• A glass of chilled Spanish white wine
• Crusty artisan bread with olive oil