Grilled Mullet

Preparation:

Preparation: Variable in size from 30 to 70 cm, with a tapered body, covered with dense scales that are not easy to remove. The colors range from the dark gray of the back to the silvery white of the belly, with golden reflections depending on the species. The most important from a gastronomic point of view are five: 'volpina', 'dorato', 'bosega', 'calamita', 'verzelata'. If caught in the open sea, the meat will have a good flavour; if near rivers it will smell of mud. It generally has firm, semi-fatty flesh, with few bones. Its most valuable parts are the liver and ovaries: with these bottarga is prepared. 700 g of the product gives 727 calories. Put the fish slices on a plate and drizzle them with oil, sprinkle them with salt, pepper and oregano and leave them to marinate for about an hour. After this time, place a grill on the fire and, when it is hot, arrange the slices of mullet on top. Cook them well and slowly on both sides. In the meantime, put the remaining oil in a cup, add the chopped parsley, the juice of one lemon, salt and pepper and beat carefully with a fork. As soon as the fish slices are cooked, arrange them on a serving plate, sprinkle them with the prepared sauce and serve.