Grilled fillets of red mullet, crispy courgette flowers, smoked garlic and tapenade

This elegant dish features tender, grilled fillets of red mullet, known for their sweet and mild flavor. Paired with crispy courgette (zucchini) flowers, the dish offers a delightful contrast in textures. The addition of smoked garlic adds a unique depth of flavor, while the tapenade provides a savory, briny element that complements the fish beautifully. Perfect for a summer dinner or a special occasion, this dish is sure to impress your guests.

Ingredients

For the Grilled Red Mullet:

• 4 red mullet fillets (about 6 ounces each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh herbs (such as parsley or basil) for garnish

For the Crispy Courgette Flowers:

• 8 courgette flowers, cleaned and stems trimmed
• 1/2 cup all-purpose flour
• 1/2 cup sparkling water (or beer for extra crispiness)
• Salt and pepper to taste
• Oil for frying (vegetable or olive oil)

For the Smoked Garlic:

• 4 cloves of garlic, smoked (or roasted if smoked garlic is unavailable)
• 2 tablespoons olive oil
• Salt to taste

For the Tapenade:

• 1 cup pitted black olives (Kalamata or Niçoise)
• 2 tablespoons capers
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Fresh herbs (such as thyme or basil) for flavor (optional)

Directions

1. Prepare the Tapenade:
   • In a food processor, combine the pitted olives, capers, olive oil, lemon juice, and fresh herbs (if using). Blend until smooth but still slightly chunky. Adjust seasoning to taste and set aside.
2. Prepare the Smoked Garlic:
   • If using smoked garlic, simply mash the cloves with a fork and mix with olive oil and a pinch of salt. If using roasted garlic, roast the cloves in the oven until soft, then mash and mix with olive oil and salt.
3. Prepare the Crispy Courgette Flowers:
   • In a bowl, whisk together the flour, sparkling water, salt, and pepper until smooth. The batter should be light and airy.
   • Heat oil in a deep frying pan over medium heat. Dip each courgette flower into the batter, allowing excess to drip off, and carefully place them in the hot oil. Fry until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
4. Grill the Red Mullet:
   • Preheat a grill or grill pan over medium-high heat. Brush the red mullet fillets with olive oil and season with salt, pepper, and lemon juice.
   • Grill the fillets for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
5. Assemble the Dish:
   • On each plate, place a grilled fillet of red mullet. Drizzle with the smoked garlic oil and top with a generous spoonful of tapenade.
   • Arrange the crispy courgette flowers around the fish for a beautiful presentation. Garnish with fresh herbs.
6. Serve:
   • Serve immediately while the fish is warm and the courgette flowers are crispy. Enjoy this elegant dish with a glass of white wine or a light salad.

This Grilled Fillets of Red Mullet with Crispy Courgette Flowers, Smoked Garlic, and Tapenade is a stunning and flavorful dish that showcases the best of fresh ingredients and culinary techniques!