Grilled Sardinian Mullet (Muggine alla Griglia)
By Master Chef Gianluca Deiana Abis
History
Mullet, or muggine in Italian, is a widely appreciated fish in Sardinian cuisine. Known for its firm, flavorful flesh and delicate texture, it thrives in the coastal waters around Sardinia. Grilling is one of the most popular methods of preparing this fish, as it enhances its natural flavors while keeping the flesh moist and tender. Historically, Muggine alla Griglia has been a favorite dish among local fishermen and families living by the sea, where fresh fish is abundant. This dish is typically enjoyed as a simple yet elegant meal during the warmer months, often paired with local wines and enjoyed with the company of loved ones, embodying the essence of Sardinian culinary tradition.
Ingredients
2 whole Sardinian mullets (about 350-400g each)
3 tbsp extra virgin olive oil
2 cloves garlic, minced
Fresh rosemary sprigs (optional)
1 lemon (cut into wedges for serving)
Salt and freshly ground black pepper, to taste
Fresh parsley, finely chopped (optional for garnish)
Instructions
Prepare the Fish:
Clean the mullets by removing the scales and innards, if not already done by your fishmonger. Rinse the fish under cold water and pat them dry with paper towels.
Make a few shallow diagonal cuts on both sides of the fish to ensure even cooking.
Marinate the Fish:
In a small bowl, combine the extra virgin olive oil, minced garlic, salt, and freshly ground black pepper.
Rub the marinade all over the fish, making sure to get into the cuts and inside the cavity. Allow the fish to marinate for about 15-20 minutes at room temperature. If you want an extra aromatic touch, you can insert a few sprigs of rosemary inside the fish.
Grill the Fish:
Preheat your grill to a medium-high heat. If you’re using a charcoal grill, wait until the coals are covered with white ash to achieve the perfect cooking temperature.
Place the mullets on the grill and cook for about 5-6 minutes per side, depending on the thickness of the fish. The skin should become crispy and golden, and the flesh should be opaque and tender when checked with a fork.
Serving:
Remove the mullets from the grill and transfer them to a serving platter.
Garnish with a sprinkle of freshly chopped parsley and serve with lemon wedges on the side. The acidity of the lemon pairs wonderfully with the rich, smoky flavor of the fish.
Chef Tip:
To get the perfect grilled fish, ensure that your grill is well-heated before placing the fish on it. This will help create a crispy skin without overcooking the flesh. Don’t over-marinate the fish – just 15-20 minutes is enough to infuse it with flavor. The natural oils in the mullet make it perfect for grilling, so be sure to not remove the skin. If possible, use a fish basket on the grill to prevent the fish from falling apart or sticking to the grates.
Wine Pairing:
Pair this Grilled Sardinian Mullet with a crisp and mineral Vermentino di Sardegna. This white wine from the island complements the fish’s delicate flavor and enhances the grilled aroma. For those preferring a red wine, a Cannonau di Sardegna (light red) can also be an excellent choice, as its balanced tannins won’t overwhelm the fish.
Grilled Sardinian Mullet (Muggine alla Griglia) brings the flavors of the Mediterranean directly to your plate, combining the simple pleasure of fresh fish with the rustic tradition of Sardinia. Enjoy it with a glass of local wine for an authentic Sardinian experience.
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