📝 About This Recipe
Named after a legendary Levantine sultan, the 'Sultan Ibrahim' (Red Mullet) is the undisputed jewel of the Mediterranean coastline. This recipe celebrates the fish's natural sweetness and delicate, shrimp-like flavor by kissing it with high-heat charcoal and a vibrant marinade of citrus and warm Middle Eastern spices. It is a sophisticated yet rustic dish that brings the sun-drenched atmosphere of a Beirut seaside grill directly to your table.
🥗 Ingredients
The Fish
- 8 pieces Red Mullet (Sultan Ibrahim) (whole, scaled, gutted, and cleaned; approx. 150-200g each)
- 1 teaspoon Sea Salt (flaky variety preferred)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
The Levantine Marinade
- 4 cloves Garlic (crushed into a fine paste)
- 1 teaspoon Ground Cumin (toasted)
- 1/2 teaspoon Ground Coriander
- 1 teaspoon Aleppo Pepper (Pul Biber) (or mild chili flakes)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/4 cup Fresh Parsley (finely chopped)
Finishing Sauce & Garnish
- 50 grams Unsalted Butter (melted)
- 1 teaspoon Sumac (for dusting)
- 2 pieces Lemon (cut into wedges for grilling)
- 2 tablespoons Fresh Pomegranate Seeds (for a pop of color and acidity)
👨🍳 Instructions
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1
Begin by thoroughly rinsing the red mullet under cold water. Pat each fish extremely dry with paper towels, both inside the cavity and on the skin; dry skin is the secret to a crispy finish.
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2
Using a sharp knife, make 3 shallow diagonal incisions on both sides of each fish. This allows the marinade to penetrate the flesh and prevents the skin from bursting during grilling.
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3
In a small glass bowl, whisk together the crushed garlic, cumin, coriander, Aleppo pepper, lemon juice, chopped parsley, and olive oil to create the marinade.
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4
Rub the marinade generously over the fish, ensuring you get plenty into the scores and inside the belly cavities. Let the fish marinate at room temperature for 15-20 minutes.
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5
Preheat your grill (charcoal is traditional and best for flavor) to medium-high heat. Lightly oil the grill grates to prevent sticking.
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6
Just before placing the fish on the grill, sprinkle both sides with sea salt. This adds flavor and helps create a crust.
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7
Place the fish on the grill. Let them cook undisturbed for about 4-5 minutes. You will know they are ready to flip when the skin releases easily from the grates and looks charred and golden.
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8
Carefully flip the fish using a wide fish spatula. Grill the second side for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
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9
During the last 2 minutes of cooking, place the lemon wedges flesh-side down on the grill until lightly charred.
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10
While the fish is finishing, whisk the melted butter with a pinch of sumac and any remaining fresh parsley.
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11
Remove the fish from the grill and transfer them immediately to a warm serving platter.
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12
Drizzle the warm sumac-butter over the grilled fish and garnish with a fresh sprinkle of pomegranate seeds and more sumac.
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13
Serve immediately while the skin is crisp and the aroma is at its peak.
💡 Chef's Tips
Ensure the fish is at room temperature before grilling to ensure even cooking. If the fish sticks to the grill, do not force it; wait another 30 seconds for the skin to sear and release naturally. Red mullet has many small bones; warn your guests to eat carefully, or use a 'butterflying' technique if you are an experienced fishmonger. Substitute Aleppo pepper with a mix of sweet paprika and a pinch of cayenne if you cannot find the authentic spice. Use a grill basket if you are worried about the delicate fish falling apart on open grates.
🍽️ Serving Suggestions
Serve alongside a bowl of classic creamy Hummus and warm, puffed pita bread. Pair with a refreshing Fattoush salad to cut through the richness of the butter sauce. Accompany with Lebanese Vermicelli Rice (Rice pilaf with golden toasted noodles). Offer a side of Tahini sauce (Tarator) mixed with lemon and garlic for dipping. Serve with a chilled glass of non-alcoholic sparkling apple cider or a mint-infused lemonade.