Grilled Mullet Fish

• 2 whole mullet fish
• 2 lemon
• 1 bunch of cilantro
• 4-6 garlic cloves
• 1 bunch of Thyme
• 4 endives
• 5-6 previously blanched
• potatoes
• 4-5 spring onions
• 0.22 lbs/100 grs
• prosciutto/parma ham

For the gremolata

• 1 tbsp chopped parsley
• 1 tbsp chopped capers
• 1 tsp Dijon mustard
• 1 tsp of tabasco sauce
• 1 tsp red wine vinegar
• Salt and olive oil to season

1. To enhance the fish flavor, we are going to slice it from belly towards tail, in the middle.
   We will add lemon slices, thyme, cilantro, and crushed garlic. Season with salt and take it to the
   grill, that has been previously preheated. When cooking fish, we recommend to use high heat,
   to sear the skin. Place your hand above the grill, for about 4-5 seconds, until you feel a burning
   sensation. As the fish cooks, let’s move to the side dish.
2. Cut endives in half, previously blanched potatoes in thick slices, and some spring onion. Place
   everything on the grill, season it with salt, add thyme and olive oil.
3. Now that everything is on its way, add the secondary grill, and throw some slices of Prosciutto
   over the brazier. These should be far from the fire, as it is just to heat it up (it does not need to be cooked).
4. For the gremolata, use some chopped parsley, chopped capers, Dijon mustard, tabasco sauce, a drizzle of olive oil, and red wine vinegar. Season with salt and pepper and reserve. Mix well.
5. Add some firewood under the fish for smoking effect. Cook the fish and veggies from both sides, and now, let’s serve. Place the fish and veggies all on a plate, add the gremolata sauce on top, and some of the prosciutto ham. Enjoy!