Broiled Red Mullet Sicilian Style (Sicily)

Fish

Ingredients

Red mullet - 6

Salt and pepper

Olive oil - 2 1/2 tbsps

Peel of 2 oranges

Meat gravy - 4 tbsps

White wine  - 4 tbsps

Butter - 10 tbsps

Juice of 2 oranges and 1 lemon

Scale the fish very carefully as the skin is fragile. Wash them but leave in the entrails, liver, etc., which are considered a delicacy. Put the fish in a bowl, sprinkle them with salt, pepper and the olive oil and leave them for 10 minutes, turning them once or twice. Remove every scrap of pith from the orange peel and cut into thin strips. Drop into boiling water for 1 minute. Drain and put in a casserole with the gravy and wine. Bring slowly to the boil and boil for 1 minute. Take from the heat and add the butter, cut into small pieces, and the orange and lemon juice. Keep hot.

Take the mullet from the marninade and broil, over charcoal if possible, for 5 minutes on each side. Serve hot, covered with the sauce.

Serves 6