4 10 ounce prepared red mullet
2 ounces butter
2 teaspoons fresh rosemary or 1 teaspoon of dried rosemary
1 tablespoon polyunsaturated oil
1 lemon, grated rind and juice
Melt the butter in a saucepan, add the oil, lemon rind, juice and rosemary. Remove pan from heat. Preheat the grill to a high setting. Thoroughly coat mullet in sauce and stand for a few minutes. Grill one side of the fish for a 3 to 4 minutes , turn, and repeat on the other side. Serve hot with any remaining sauce and a crisp, green salad. Serves 4.
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