35 minutes

red mullet fillet, 8
Tropea onions, 2
red pepper, 1
capers, 1 tbsp
taggiasche olives, 1 tbsp
garlic, 1 clove
lime, 1
basil, 4 leaves
extra virgin olive oil, ½ cup
salt, to taste
pepper, to taste


Cut onions and the pepper into thin slices.
Cut 8 squares of aluminum foil and stack them two by two
Put at the center of aluminum square a layer of onions, then a few slices of  pepper,  3-4 drained capers, 3-4 olives and chopped basil leaves. Season with salt and pepper.
Place 2 fillets over the vegetables with skin side down. Place on the fish a slice of garlic and a slice of lime. Season with a little oil.
Close the foil and place on a hot plate for about 1-15 minutes.
Remove from grill, and serve after 5 minutes letting each diner open its own foil.

Thanks to Food Free Style