Navaga on the grill
4 servings
45 minutes
Grilled navaga is a dish that embodies the simplicity and sophistication of European cuisine. The tender navaga meat infused with the aromas of lemon, garlic, and rosemary gains a rich flavor and appetizing golden crust when roasted over an open flame. This cooking method not only preserves the fish's natural juiciness but also imparts subtle smoky notes. A green sauce made from parsley, garlic, spicy chili, and juicy kiwi adds freshness and zest, making the dish particularly memorable. Such fish is perfect for friendly gatherings outdoors, picnics, or summer dinners under the stars when one wants to enjoy the harmony of natural flavors and aromas.
1
Prepare all the ingredients. Light the grill.
2
Slice the lemon into thin half-rings. Cut the garlic into slices.
- Lemon: 1 piece
- Garlic: 3 cloves
3
Make several shallow cuts on both sides of the fish's skin.
4
Rub the fish inside and out with oil, salt, and ground pepper.
- Vegetable oil: 20 ml
- Salt: to taste
- Ground black pepper: to taste
5
Insert lemon, a clove of garlic, and a sprig of rosemary into the belly. Let marinate for 15 minutes.
- Lemon: 1 piece
- Garlic: 3 cloves
- Rosemary: 4 sprigs
6
For the sauce, finely chop parsley, garlic, and chili.
- Parsley: 10 g
- Garlic: 3 cloves
- Chili pepper: 0.5 piece
7
Peel the kiwi and cut it into small cubes.
- Kiwi: 2 pieces
8
Mix parsley, garlic, chili, and kiwi, add olive oil and salt to taste.
- Parsley: 10 g
- Garlic: 3 cloves
- Chili pepper: 0.5 piece
- Kiwi: 2 pieces
- Olive oil: 80 ml
- Salt: to taste
9
Place the fish on the grill and fry on the barbecue until golden brown, turning occasionally.
10
Serve the navaga with green sauce.
