Grilled Mackerel with Tomato Chimichurri
4 servings
45 minutes
Grilled mackerel with tomato chimichurri sauce combines all the flavors of summer: sweet tomatoes, which are only available in season, fresh parsley and the aroma of oregano. And the smell of live flame makes any dish tastier. Chimichurri sauce was born in Latin America, it is a kind of answer to the Italian pesto: the same principle of using the freshest, the same aromatic hodgepodge of various seasonings, herbs and vegetables, only the ingredients, especially in the summer, are much more budget-friendly. This easy-to-make sauce is the best friend of everything fried over an open fire. A little good wine vinegar is always added to chimichurri, and this neat, without overdoing it, sourness of grilled mackerel is very good.
1
Cut off the heads and tails of the fish, and divide each carcass into two fillets.
- Mackerel: 4 pieces
2
Rinse the fillet and remove large bones.
3
Make diagonal cuts on the fish skin.
4
Mix lemon juice and olive oil.
- Lemon: 1 piece
- Olive oil: 4 tablespoons
5
Press 3 cloves of garlic and add it to the marinade.
- Garlic: 6 cloves
6
Salt and pepper the marinade to taste.
- Salt: to taste
- Ground black pepper: to taste
7
Put the fish in the marinade for 20 minutes.
8
Peel the tomatoes, remove the seeds, and chop the flesh.
- Tomatoes: 2 pieces
9
Finely chop the red onion, garlic, and parsley.
- Red onion: 1 head
- Garlic: 6 cloves
- Parsley: 20 g
10
Mix tomatoes, onion, garlic, parsley, cumin, olive oil, vinegar, dried oregano, ground chili and paprika.
- Tomatoes: 2 pieces
- Red onion: 1 head
- Garlic: 6 cloves
- Parsley: 20 g
- Ground cumin (zira): 1 teaspoon
- Olive oil: 4 tablespoons
- Red wine vinegar: 4 tablespoons
- Dried oregano: 1 teaspoon
- Ground chili pepper: 1 teaspoon
- Paprika: 1 teaspoon
11
Grill the fish for 3-5 minutes.
12
Flip the fillet and fry for another 5 minutes.
13
Pour the sauce over the prepared mackerel and serve.