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Portuguese Grilled Fish

One mullet pulled directly from the sea per person. Ok, the freshest
red or grey mullet, red snapper, sardine, grouper, sea bass, or
any sweet white-fleshed fish available. Gutted & cleaned, with head
& tail intact.

Generously sprinkle sea salt or coarse kosher salt all over the
fish. Rub it in with enough strong olive oil to coat. Sprinkle on
a little chopped coriander. Leave to marinate at least 30 minutes
(i.e. cover & chill).

Prepare a very hot charcoal grill. Bring the fish to room temperature.
Grill the fish on both sides until done, basting with a little
marinade.

Serve with more chopped coriander sprinkled on top.

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