Red Mullet are my favourite fish to eat. They have a “gamey” flavour unlike any other fish. We usually grill them scaled, gutted and left whole, but this time I fancied trying an escabeche. The marinade consisted of fried onions, garlic, white wine, white wine vinegar, bay leaves and orange juice. The fillets were dusted in flour fried in olive oil and placed in the marinade for a day. A really great alternative to sardines which I normally prepare in this manner.
