Grilled Red Mullet

Why I Love Spanish Grilled Red Mullet

I’ve always harbored a deep respect for Spanish cuisine, and the Grilled Red Mullet is a recipe that I pull out whenever I find these beautiful fish at the market. This recipe hums with the brilliant simplicity of Mediterranean cooking, yet somehow connects to my dual Seattle-Japanese heritage. Like many Spanish dishes, the quality and flavor of the ingredients take center stage.

A Fish With a Story

You may hear “mullet” and think of 80s haircuts, but in reality, the red mullet is a vibrant, rose-tinted fish found in the Mediterranean. It’s revered in Spain, a country that shares my love of seafood, and each bite is full of bright, textured flavor. In Japan, we have a saying “旬を食べる,” which means “eat what’s in season,” and that’s particularly true for fish like the red mullet. Eating them when they’re at their best—plump, fresh, and flavor-packed—is a culinary delight.

The Magical Simplicity of Mediterranean Cuisine

Part of what draws me to this Grilled Red Mullet recipe is the breathtaking simplicity of the ingredients. They mirror the easygoing bounty of Mediterranean markets, the kind that inspired chefs like José Andrés who champions the Spanish cooking ethos. The beauty of this recipe is how each component—fresh fish, aromatic garlic, hearty olive oil, and vibrant lemon—sing together in perfect harmony. The key here is quality; from the best extra virgin olive oil to the freshest parsley, the better your ingredients, the more sublimely delicious your fish will be.

But just as the rustic charm of a Pacific North West market can inspire, the ways in which these ingredients come together evoke a certain warmth that’s characteristic of my Japanese heritage. There’s a sense of care and precision each step of the way, from selecting the fish and preparing the ingredients to grilling on the heat. It’s a practice of mindfulness that feels, in some ways, akin to rituals like Japanese tea ceremonies.

As the mullets grill, they’re basted with a sauce made from extra virgin olive oil, minced garlic, finely chopped parsley, and a pop of paprika—a warm, earthy spice that lends a smokey undercurrent to the dish. The oil and garlic infuse the fish with salty, garlicky goodness while the acidity from the lemon wedges cuts through, highlighting the red mullet’s inherent sweetness. The result is a fish dish that’s crispy on the outside, tender and flavorful on the inside, and delightful in every bite.

I invite you to try this Grilled Red Mullet recipe, a celebration of simplicity, quality ingredients, and heritage—a dish that, in its own way, bridges the culinary narratives of Seattle, Japan, and Spain.

What You’ll Need