8Coorong mullet (about 100gm each; or white fish such as whiting), cleanedFor brushing:olive oil2 bunchesasparagus, ends trimmedTo serve:crisp green salad and crusty breadLemon and caper sauce2lemons, segmented over a bowl to catch juice and juice squeezed from membrane80 ml(1/3 cup) extra-virgin olive oil2 tbspbaby capers in salt, rinsed2 tbspflat-leaf parsley, finely chopped2golden shallots, finely diced
For lemon and caper sauce, combine ingredients in a bowl, season to taste and set aside.
Heat a barbecue to high heat, brush mullet with oil and grill, skin-side down and without turning, until golden and half-cooked (2 minutes), then turn and cook until golden and cooked through (2 minutes). Resist the urge to turn the mullet too early; it will stick to the barbecue if the skin isn’t crisp enough.
Grill asparagus until golden (1 minute each side). Transfer mullet and asparagus to a plate, spoon lemon caper sauce over and serve with a crisp green salad and crusty bread.