Chimichurri Fire Fish

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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.

Ingredients

  • 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

Nutritional information

 

Amount per serving

Energy (kcal)

313kcal

Energy (kJ)

1316kJ

Protein (g)

48.0g

Carbohydrate incl. fibre (g)

7.9g

Carbohydrate excl. fibre (g)

4.5g

Sugar (g)

2.7g

Fibre (g)

3.4g

Fat (g)

10.8g

Saturated fat (g)

2.2g

Unsaturated fat (g)

0.1g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.0g

Cholesterol (mg)

82mg

Sodium (mg)

280mg

Salt (g)

0.70g

Vitamin A (IU)

1259IU

Vitamin C (mg)

72.0mg

Calcium (mg)

26mg

Iron (mg)

0.71mg

Potassium (mg)

199mg

Method

  • 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.
Serve with a big portion of cole slaw