Rou Get- Red Mullet

The mullet has a bright pink skin with a lovely firm white flesh. It's quite meaty in texture but does not suffer from excessive bones as many meaty fish do. It lends itself to shallow pan frying and grilling. This is done quite often without gutting the fish. Take four red mullet about the length of your hand (enough for 2 hungry people) and scale them, gut them (if you wish) and gently dry them. Slash the flesh three times on each side