Grilled Red Mullet with Arugula Butter
Rinse fish, pat dry and season with salt and pepper. Spread 1 teaspoon arugula butter on each fish.
Brush grill with oil. Place fish on a medium-hot part of the grill and cook about 4-5 minutes per side. Serve garnished with grilled lemon wedges and arugula, if desired.
For the arugula butter, rinse arugula, remove any tough stems and spin dry. With a large knife, finely chop arugula and mix with softened butter. Season with salt and pepper. Form arugula butter into a roll. Wrap with aluminum foil and refrigerate until ready to use.