Grilled red mullet with lemon, chilli and marjoram

I discovered red mullet when I was cooking at the Iliad restaurant back in the early 1970s. The Greeks loved this fish, simply panfried with lemon and garlic, and fortunately for them it was not very popular with other Australians at that time. This dish was born when a cousin visited from Toronto and I reheated this fish—normally heresy—and threw some Madras curry powder over it. The combination of the curry powder with the butter gives it a cross-cultural touch—Asia, the Middle East and t