Mezze: red mullet wrapped in vine leaves and grilled It's a little early to pick your own (even if you have a source), but you can buy packets of vine leaves preserved in brine in Arabic shops. This would work with any small fish. Heat the cast-iron griddle or fire up your barbecue. Season the mullet with salt and wrap with the vine leaves. Drizzle with a little olive oil. Grill over a medium heat for a few minutes on each side. Don't worry if it is a little pink on the bone, red mullet is delicious a little undercooked.