gluten freePrep the fish
If your whole red mullet are not already cleaned, scrape off the scales from tail to head with the back of a knife, slit the belly, remove the innards and gills, and rinse well under cold water. Pat the fish completely dry inside and out, then make 2 shallow slashes on each side so they cook evenly. Cut the lemon into wedges for serving and set it aside.
Heat the grill
Preheat a charcoal or gas grill to 425° F. Let it heat for 10 minutes so the grates are properly hot and clean, which helps the fish release more easily and gives you better char.
Whisk the ladolemono
While the grill heats, whisk together the fresh lemon juice, extra virgin olive oil, sea salt, and dried oregano in a small bowl until the mixture looks lightly emulsified. It should taste bright, savory, and loose enough to spoon over the fish.
Season the fish
Brush the fish all over, including inside the cavities, with the olive oil for brushing. Sprinkle both sides and the cavities evenly with the salt, freshly ground black pepper, and oregano, pressing the seasonings on gently so they adhere.
Grill the mullet
Place the fish on the hot grill and cook for 4 minutes on the first side without moving them, until the skin is lightly charred and releases easily. Turn them carefully with a wide spatula and grill for 3 to 4 minutes more, until the flesh is opaque down to the bone and flakes easily. If a fish resists when you try to lift it, give it another 30 seconds before turning.
Dress and serve
Transfer the grilled fish to a platter and let them rest for 2 minutes. Spoon the ladolemono over the top, serve any extra on the side, and bring the lemon wedges to the table for squeezing over each fish just before eating.
