Whole grilled fish with lemon-paprika oil

Whole grilled fish with lemon-paprika oil


Lemon-paprika oil
30 g butter
2 cloves of garlic, chopped
1/4 teaspoon paprika
1/4 teaspoon peri peri
1 teaspoon tomato paste
1/2 cup olive oil
juice of 1 lemon
sea salt and ground
black pepper
1 tablespoon chopped parsley

Fish
2 large whole fish (like yellowtail or cod) or
3 medium-sized whole fish (like trout) or 12 small fish (like Portuguese sardines)
sea salt and ground
black pepper
fish stuffing (sliced garlic, tomatoes, fennel or spring onions)


Lemon-paprika oil: Heat the butter and add the garlic, paprika and peri peri. Cook until you start smelling the garlic; then remove from the heat. Stir in the tomato paste, olive oil and lemon juice. Season and add the parsley.

Fish: Scale the fish and score with diagonal slits on both sides. Baste the inside and one scored side with the lemon-paprika oil. Season the fish all over with salt and pepper. Put your stuffing inside the fish. Cook over medium-hot coals with the basted side down first, then brush the other side before turning over. Drizzle with more lemon-paprika oil before serving.

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