Grilled red mullet fillets

ingredients:
2 fillets of red mullet
black olives,
chives,
1 clove of garlic
some croutons
6 small zucchini
salt and pepper 5 bays
olive oil
some shrimp
pink peppercorns
method :

30 seconds to blanch the chives in salted boiling water, then cool immediately in ice water. This allows for very flexible strands that will not break when bundling mullet.
Spread tapenade on a net 2, cover the other thread and then tie each pair with some chives.

Rub the croutons with the garlic and spread with tapenade. Have an anchovy in olive oil on top.

Fry the fillets of red mullet, at the last moment, in 1 tablespoon of olive oil. Please note that the cooking is very fast. Carefully turn.
Cut the zucchini into thin strips, blanch for 2 minutes in a savory chicken broth, then plunge into cold water to retain their color.
http://mariecuisine.canalblog.com/archives/2007/10/04/6413043.html