Red mullet is a great fish that tastes and looks beautiful. The salsa that I made to accompany it can be used with a variety of dishes or as a dip.
Clean your fish by removing the scales and the innards. Red mullet’s liver is a delicacy, so if your fish comes with a liver, consider leaving it inside. Of course, if you are not a liver person, then just get rid of it. (What a waste, though!) Salt and pepper your fish, sprinkle it with some lemon juice and put it in a frying pan with some olive oil:
You will have to fry the fish about 2.5-3 minutes on each side. In the meanwhile, place a big ripe tomato, half a bunch of cilantro, and several cloves of garlic into a blender. I used young garlic and it made the salsa all that much better.
It’s up to you how chunky you want the salsa to be, so you decide how long you blend the ingredients.
I serve the mullet with fluffy Moroccan couscous and pour the salsa on top of the fish. It’s very easy to make, delicious, and looks great.
Clarissa's Blog 
I like it!
Two notes:
Is there an onion in the blender?
I’m one of those unfortunate people to whom (?) cilantro has an unpleasant soapy taste. It’s a terrible curse these days.
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You can do parsley instead of cilantro if you like it more. Also, people add onion to this salsa but I didn’t because I had young garlic and it was pungent enough.
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I will have to do this – it’s exactly the kind of thing I like.
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I highly recommend.:-) The salsa smells and tastes very fresh.
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