This month I thought a recipe from Brazil was appropriate – Olympics on their way!
Brazil is famous for their BBQ restaurants – Churrascarias – where huge portions of meat are served. This recipe is good for any ”meaty” fish such as rock salmon . (This is also an inexpensive choice if you can find it).
We will be demonstrating recipes for this fish at the Cook’s Tale Cookery Demonstration in Appledore on Friday 18th August.
Brazillian BBQ Rock Salmon – (4 portions).
30g flat-leaf parsley, finely chopped.
I tsp dried oregano.
150ml. light olive oil.
1or 2 tsp. dried chilli flakes.
35ml. red wine vinegar.
1tsp. sea salt/ 1tsp.freshly ground black pepper.
12 x 2inch chunks of Rock Salmon/Huss.
For the Chimichurri Marinade – blanch the parsley for a minute in boiling water before plunging into ice water. Drain and pat dry with kitchen paper. Finely chop the parsley and place in a bowl with the rest of the marinade ingredients and stir well. Refrigerate in a sealed container and use within 3-4 days.
For the Fish : cut the Rock Salmon/Huss strips into 12 pieces , put them in a bowl and toss with the marinade until evenly coated. Cover bowl with cling film and chill for at least 4 hours.
Thread the Fish chunks on 4 metal skewers ; vegetable chunks such as peppers or onion can also be added.Lightly salt and pepper, and grill or BBQ for 2 – 3 minutes on both sides.
The fish should be opaque and feel just firm when lightly pressed.Allow to rest for about 5 minutes before serving.
Enjoy what I hope will be a long hot August!
Come and see us in Appledore from 18th-21st August and listen and learn from our ‘Sharks Tales’: more details on appledoresustainablefish facebook.