INGREDIENTS

INSTRUCTIONS

Make two or three diagonal slashes across the thickest part of each side of
the fish. Whisk together the oil, lemon, cayenne and salt. Brush over the
red mullet, then drizzle over what remains. cover and leave for an hour or
two. To make the tapenade, put all the ingredients except the oil in the
processor and whiz in brief bursts to give a slightly knobly puree. Add the
olive oil and process briefly to mix in. If not using immediately, scrape
into a bowl, cover with clingfilm and store in the fridge. Preheat the
grill, then grill the red mullet fairly close to the heat for 4-6 minutes
on each side until just cooked through. Toss the rocket leaves in the
dressing then divide between four plates. Lay the grilled mullet on the
leaves, and heap a little mound of tapenade beside them. Add lemon wedges
and serve.
Posted to EAT-L Digest 18 Aug 96
Date:    Mon, 19 Aug 1996 12:13:40 EDT
From:    erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES : Tapenade, the powerful caper and olive paste from the South of
France,
could have been tailormade for red mullet. You will end up with
more than you
need, but the remain will keep in the fridge for a week or more if
covered with
clingfilm.

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