Turkish · Dinner
Grilled Bonito Fish
Whole bonito fillets are marinated in olive oil, lemon and oregano then grilled over high heat until the skin blisters and the flesh flakes. Served with a wedge of lemon, sliced red onion tossed with sumac, and a scatter of parsley, this is a simple Aegean coastal grill.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
336Calories
38.9gProtein
17.4gFat
6.8gCarbs
2.5gSugar
1.9gFiber
720mgSodium
99mgChol
2.9gSat Fat
680mgPotassium
60mgCalcium
2.1mgIron
2.3mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat the bonito fillet dry with paper towel, lay it skin-side down, and score the skin lightly with 2-3 shallow cuts.
2
Marinate
Rub the fillet with olive oil, lemon juice, dried oregano, salt and black pepper. Rest at room temperature 15 minutes.
3
Grill
Heat a grill pan to high with brushed olive oil until smoking. Grill bonito skin-side down 3-4 minutes until skin turns golden and crisp, then flip and grill the other side 3-4 minutes until opaque.
4
Build
Toss the red onion with sumac until coated, scatter over the bonito with fresh parsley, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g bonito fillet
- 2 tbsp30ml olive oil, plus extra for brushing the grill
- 2 tbsp30ml lemon juice
- 2 tsp2 tsp dried oregano
- 11 red onion
- 1 tsp1 tsp sumac
- 2 tbsp2 tbsp fresh parsley
- 11 lemon, cut into a wedge
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
