Whole Grilled Sawara with Garlic Parsley Stuffing
Grilled whole, this is one of the simplest fish dishes you can make on a busy weeknight. We love the slightly charred skin and juicy flavorful flesh of this delicious grilled Sawara. This is a dish best enjoyed with warm crusty bread or a simple fresh salad on the side.
| Difficulty | Est. Time |
| 2/5 | 35 mins |
Ingredients
- 1 Sawara
- Garlic – roughly chopped
- Parsley – roughly chopped
- Lemon wedges
- Sea Salt
- Olive Oil
Steps
- Brush the exterior of the Sawara with olive oil
- Combine parsley, garlic, sea salt and olive oil to make your filling
- Fill the cavities of the fish with this delicious mixture
- Grill for 10 minutes over medium high heat, until skin is charred on one side
- Turn the fish over carefully to ensure the skin does not stick
- Cook until flesh inside is opaque and flakes easily with a fork, another 10-12mins or use your best judgment
- Serve piping hot with chopped parsley sprinkled over and lemon wedges
Pro Tip
It can also be roasted on an oiled baking sheet in the oven at 200 degrees, for 30–35 mins or until flesh inside is opaque
Order It
Sawara, Spanish Mackerel (3-4kg)
