Chimichurri Fire Fish

Chimichurri Fire Fish


15 mins 


15 mins 


Chimichurri. It’s a funny word but a seriously delicious sauce. Try it with smoky, grilled fish for a little taste of South American heaven.


  • 2 whole red sea breams (or any firm white fish), gutted and scaled
  • 2 grams salt
  • 2 grams black pepper
  • 125 ml Hellmann's Real Mayonnaise
  • 1 chipotle pepper, chopped
  • 2 cloves garlic, peeled and finely chopped
  • 7 grams coriander, chopped
  • 2 tablespoons parsley, chopped
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 4 spring onions, cut into strips
  • juice from 1 lemon

  1. Amount per Serving
Title Amount per Serving
Energy 385.82 kcal
Protein 48.97 g
Sugar 11.12 g
Fibre 3.75 g
Fat 14.33 g
Saturated fat 4.04 g


  1. Prepare a BBQ with one side filled with hot coals. Making sure the grill is very clean and well oiled.

  2. Dry off the fish and rub with salt and oil, set aside.

  3. In a separate bowl, mix Hellmann's® Real Mayonnaise together with chipotle pepper, garlic, coriander, parsley, red pepper, green pepper and spring onion. Then stuff the cavity of the two fish with the mix.

  4. Place on the bbq (use fish cage if you have one) cook for 10-15 minutes (depending on the thickness) or until flesh is opaque and cooked.

  5. Remove fish from BBQ (and fish cage if you are using one). Remove skin and place onto large plate. Finish with lemon juice and serve with stuffing.