Grilled Red Mullet with Parsnip Puree and Sundried Tomato Tapenade

TAPENADE:

1. Roughly chop the sundried tomatoes, capers, olives, and parsley.
2. Mix well, adding enough olive oil to cover the mixture.
3. Mince garlic and add to the tapenade, along with the lemon and lime zest.
4. Finish with salt and pepper to taste.
5. Mix well to combine all the flavors. Set aside.

PARSNIP PUREE:

1. Peel and cut the parsnips into same-size pieces (this will help with evenness in cooking) and place in a large saucepan.
2. Add 2 ½ cups of milk and the butter to the pan. Cook on medium heat until the parsnips are tender.
3. Remove parsnips and place them in a blender along with the remaining 1/2 cup of milk. Puree until smooth.

GRILLED MULLET:

1. Preheat grill for approximately 20 minutes.
2. Make three small cuts on the each side of each mullet.
3. Season with salt and pepper to taste.
4. Tie up the thyme sprigs with butcher's twine to make a brush.
5. Using thyme brush, brush some olive oil onto the fish.
6. Cut the orange in half. Squeeze one half over the fish.
7. Slice the other half and add slices to hot grill, cooking until lightly browned.
8. Place mullets on a hot, preheated grill for three minutes on each side.

SERVING:

1. Spread the parsnip puree onto a serving dish and place grilled mullets on top.
2. Spoon the tapenade on top of the fish.
3. Cut the tomatoes in half and toss with two tablespoons of olive oil and whole parsley leaves, add to the side of the fish along with grilled orange slice