Ingredients

• 4 red mullets or grey mullets, 8 to 10 ounces each, cleaned and gutted, heads on
• Greek extra-virgin olive oil
• 1 fresh lemon, cut lengthwise into 8 wedges
• Salt
• Freshly ground black pepper
• 12 large fresh grape leaves, wiped clean
• Bunch fresh parsley, washed
• 4 stems fresh oregano
• Garlic-Walnut Sauce, recipe follows

Directions

Garlic-Walnut Sauce:

3 home-style slices bread, crusted removed

6 cloves garlic, peeled and smashed

1/2 teaspoon salt

1 cup finely chopped toasted walnuts

2 to 3 tablespoons red wine vinegar

1 cup Greek extra-virgin olive oil

Run the bread under cold running water to saturate. Squeeze dry and crumble into a bowl.

In a food processor, process the garlic with the salt to form a paste, scraping down the sides as needed. Add the walnuts and process until mealy. Add the soaked bread and 2 tablespoons of the vinegar and process. With the machine running, add the oil in a steady stream and process until creamy. (If the mixture is too thick, first adjust, to taste, with vinegar, then add water 1 to 2 teaspoons at a time.)

Adjust the seasoning, to taste, and transfer to a decorative bowl for serving with the grilled fish.