Clean and scale the fish, then pat dry. Fry in the hot oil and butter for 2 minutes on either side. Sprinkle a little lemon juice over the top, then season with salt and keep warm.
To make the sauce, heat the oil and fry the spring onions until just opaque. Add the grapes, white wine or vinegar, honey and parsley. Bring to a boil then serve straight away poured over the mullet. Be careful not to overcook this sauce or the colour of the grapes will be spoiled.
