Instructions

1. Pour chimney-lit charcoal on the left and right sides of the grill's charcoal tray and place an aluminum roasting pan in the center.

   If you have a gas grill, set the two outside burners to medium high and leave the center burners off. Set an aluminum roasting pan over the middle burners.

   Close the grill and let it heat while you prepare the mullet.

2. Rinse the mullets inside and out with cool water and pat them dry with paper towels.

   Make a few 2- or 3-inch-long vertical slices through the skin on both sides to prevent curling on the grill.

3. Coat the fish inside and out of the fish with olive oil and season them to taste with kosher salt and freshly ground black pepper.

4. Make a stuffing for the mullet. Just about anything works with mullet, but basic ingredients usually work best. A few lemon slices and some freshly chopped herbs and minced garlic are all you need to make the most of the oily flesh and the smokiness the grill imparts. Take the mullet out of the fridge and stuff it.

5. Grill the mullets about 10 minutes on each side, or until the interior reaches 145 degrees Fahrenheit. Check the internal temperature by inserting a meat thermometer in the center of the cavity and waiting 10 seconds for it to register.

6. Serve the mullets with freshly squeezed lemon juice and drizzle of olive oil.