Barbecued fish with mojo verde
Barbecued fish with mojo verdeSubscribe to Sainsbury's magazine
Mojo verde is a Spanish sauce, made from fresh herbs and garlic. In Mallorca I make this dish with dorada, a local fish, but any firm white fish will do. Make double the quantity of mojo verde and enjoy leftovers the next day as a dip or a dressing for salads
- 8 firm white fish fillets (such as sea bass or sea bream)
- 1 tbsp olive oil
- a few sprigs of fresh thyme or rosemary
- 2 lemons, halved
For the mojo verde
- 1 x 30g pack coriander, leaves only
- 1 x 30g pack flat-leaf parsley, leaves only
- 2 garlic cloves, crushed
- 1 small green chilli, deseeded if you prefer it milder
- juice of 1 large lemon or 2 limes
- 150ml extra-virgin olive oil
- To make the mojo verde, finely chop the herbs, garlic and chilli together. Mix in a bowl with the lemon or lime juice, then gradually add the oil to make a sauce, and season to taste. Alternatively, blitz everything together in a food processor if you prefer the sauce a bit smoother.
- Season the fish fillets with salt on both sides and brush with olive oil to stop them sticking. Heat the barbecue or grill to high and cook skin-side first for 4 minutes until nicely crisp and charred. Cook the lemon halves at the same time, cut-side down. Flip the fish, tucking the herb sprigs underneath, and cook on the other side for 1-2 minutes until flaky and opaque.
- Serve the mojo verde drizzled over the fish, with the lemon halves to squeeze over.
Tip Use whole fish if you can get hold of it. Cook for 4 minutes each side or until the flesh is flaking. A fish grill makes turning the fish easier.