[Lucius Cornelius Sulla]

Speaking of fish, do you have a recipe for mullet (not fried).

[9YearLurker]

I’ve got one, but it’s top secrets and includes getting hold of the rare Hair of Pawlenty—also spelled ‘polenta’ in some ethnic neighborhoods outside of MN.

[Fishtalk]

Sorry, the only fish I cook are maybe Mrs. Pauls.

By me a mullet is a kind of hairstyle.

[tarheelswamprat]

Speaking of fish, do you have a recipe for mullet (not fried).

As you noted in a later post, grilling is the way to go. That lime recipe sounds good. Here's mine:

Gut and split mullet flat (leave heads and scales on); Season to taste - lime, salt & pepper, (I like Cavenders' Greek Seasoning); Brush with extra-virgin olive oil; Grill over medium charcoal scaly side down for 6-8 minutes, flip and grill another 4-6 minutes; Dig in (literally)... /g

[Jeff Chandler]

do you have a recipe for mullet (not fried).

Standard fish recipes:

Grilled #1

Grill fillets over charcoal or gas until flaky turning once (the fish). Serve with lemon wedges.

Grilled #2

Marinade fillets in Italian dressing for at least an hour, then follow the directions for grilled #1, omitting the lemons.

Grilled #3

If the fillets are big enough to cut into 1+ inch chunks, wrap with bacon held on with tooth picks, sprinkle with garlic salt, stick onto shish kabob skewers, and grill over charcoal or gas until done, turning three times to ensure even cooking.

#2 & 3 are especially good with mesquite charcoal.

Baked

Put fillets on oiled cookie sheet or other flat pan (stoneware works well) and bake at 375 degrees for 15 minutes. Turn fish over and bake for another 10-15 minutes until flaky. Serve with tartar sauce or lemon wedges.

Any of these recipes can be used to make fish tacos or fish sandwiches, although most people prefer fried fish for those purposes. Times and temperature are approximate so keep an eye on the fish when cooking.

Here is a favorite of mine and my buddy when we were 15 years old and spearfishing at Punta San Miguel near Ensenada, Mexico.

Gather driftwood and build a fire among the rocks near the shore. Snorkel out to the kelp beds and spear some fish. At the shoreline, gut the fish, leaving the entire fish intact except for the entrails, rinsing the fish in the sea water. Stick the fish on a spear. Position the spear over the fire and turn as needed. Pluck the fish meat out with your fingers and eat.