Grilled Mullet

If you’ve ever been lucky enough to catch mullet fresh from the Gulf, you know the best thing you can do with it is keep things simple. This recipe does exactly that: lime juice, butter, salt, pepper, and fire.

The four-hour lime soak isn’t just for flavor. The acid in the citrus actually firms up the flesh and mellows mullet’s stronger, oilier taste, making it hold together better on the grill. That’s a real advantage with a fish that can flake apart if you’re not careful.

Generous butter basting while the fillets cook over hot coals builds a golden, slightly charred exterior while keeping the inside moist. Mullet is a fattier fish, so it takes to grilling beautifully without drying out the way leaner species can. Baste often and don’t walk away from the grill. Fish this thin cooks fast.

Chef Tips

• Oil the grill grates well and make sure they’re screaming hot before placing fillets down. This prevents sticking and gives you clean grill marks
• Use a fish basket if you have one. Mullet fillets are delicate and a basket makes flipping foolproof
• Don’t skimp on the lime soak time. Less than two hours and you won’t get the full tenderizing effect
• The fish is done when it flakes easily with a fork and turns opaque through the thickest part

Variations

• Swap lime for lemon and add minced garlic to the butter for a Mediterranean spin
• Sprinkle fillets with Old Bay seasoning before grilling for a Chesapeake Bay vibe
• Brush with a mix of melted butter and hot sauce during the last few minutes for spicy grilled mullet