Grilled Boga with Chimichurri Sauce

Ingredients

• 2 Boga fish fillets (about 200g each) 2 Boga fish fillets (about 200g each)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• For the chimichurri sauce: For the chimichurri sauce:
• 1 cup fresh parsley, finely chopped 1 cup fresh parsley, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1/4 cup olive oil 1/4 cup olive oil
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 25g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a small bowl, combine the olive oil, lemon juice, minced garlic, paprika, dried oregano, salt, and pepper. Mix well to create a marinade.
2. 2.
   Place the Boga fillets in a shallow dish and pour the marinade over them. Ensure the fillets are evenly coated. Let them marinate for at least 30 minutes in the refrigerator.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   While the grill is heating, prepare the chimichurri sauce. In a bowl, combine the finely chopped parsley, minced garlic, red wine vinegar, olive oil, salt, and pepper. Stir well to combine all the ingredients. Set aside.
5. 5.
   Remove the Boga fillets from the marinade and place them on the preheated grill. Cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.
6. 6.
   Once cooked, transfer the grilled Boga fillets to a serving platter. Drizzle the chimichurri sauce generously over the fish.
7. 7.
   Garnish with additional chopped parsley and serve hot.

Treat your ingredients with care...

• Boga fish — Ensure the fish fillets are fresh and free from any unpleasant odor. If Boga is not available, you can substitute it with other firm white fish such as tilapia or snapper.
• Chimichurri sauce — For a spicier kick, add a pinch of red pepper flakes to the chimichurri sauce. Adjust the amount of garlic and vinegar according to your taste preferences.

Tips & Tricks

• To prevent the fish from sticking to the grill, make sure it is well-oiled before placing the fillets.
• For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• If you prefer a milder garlic flavor, you can reduce the amount of minced garlic in the chimichurri sauce.
• Allow the fish to rest for a few minutes after grilling to allow the flavors to meld together.
• Experiment with different herbs and spices in the marinade to customize the flavor profile of the grilled Boga.

Serving advice

Serve the Grilled Boga with a generous drizzle of chimichurri sauce on top. Accompany it with a side of roasted potatoes or a fresh green salad for a complete and satisfying meal.

Presentation advice

Arrange the grilled Boga fillets on a platter, garnish with chopped parsley, and place a lemon wedge on the side. The vibrant green chimichurri sauce adds a pop of color to the dish, making it visually appealing.