Description
This recipe is good for any type of fish
Ingredients
Scale
For the fish:
- 4 mackerel gutted and cleaned
- 5 stalks of lemon grass (cut into smaller pieces)
- 1 thump of fresh ginger root peeled
- 3 garlic cloves peeled
- 1 bunch of coriander
- 2 lime (zest and juice)
- 1 shallot (medium)
- 1/3 cup of olive oil
- 1 tbsp of salt
For sauce:
- 1/3 cup extra virgin olive oil
- 2 Tbsp of wine vinegar
- 1 tsp of mustard
- ½ tsp pepper
- ½ tsp salt
Instructions
For the fish:
- Make four small cuts on each side of your fish.
- Put all of your seasonings in a food processor and chop them.
- Insert the mixture in your fishes bellies and small cuts.
- Drizzle your fish with olive oil.
- Put them in a food storage bag and in the fridge for at least 1 hour.
- After an hour, turn on your oven on broil.
- Put your fish on a baking sheet with a cooling rack. You want the extra water to drip. You can spray your rack with cooking spray to prevent the skin from sticking.
- You broil it for 10 min total on EACH side and that’s it!
For the sauce:
Put all the ingredients in a glass jar and shake it well.
Assembly:
Put on your quinoa on a plate with the fish then pour the vinaigrette.