Grilled Godeungeo with Apulian Flair

Ingredients

In this Apulian adaptation, the traditional Korean Godeungeo gui is infused with the vibrant flavors of Apulia. The marinade is enhanced with Apulian olive oil, lemon juice, and Mediterranean herbs, giving the dish a fresh and zesty twist. Additionally, the grilled fish is served with a salad of tomatoes, olives, capers, and herbs, which adds a refreshing and tangy element to the dish. We alse have the original recipe for Godeungeo gui, so you can check it out.

• 2 Godeungeo (Korean mackerel) fillets 2 Godeungeo (Korean mackerel) fillets
• 3 tablespoons (45ml) Apulian olive oil 3 tablespoons (45ml) Apulian olive oil
• Juice of 1 lemon Juice of 1 lemon
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper, to taste Salt and pepper, to taste
• For the salad: For the salad:
• 2 ripe tomatoes, diced 2 ripe tomatoes, diced
• 1/4 cup (40g) Kalamata olives, pitted and halved 1/4 cup (40g) Kalamata olives, pitted and halved
• 1 tablespoon (15g) capers 1 tablespoon (15g) capers
• Handful of fresh basil leaves, torn Handful of fresh basil leaves, torn
• Handful of fresh parsley leaves, chopped Handful of fresh parsley leaves, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 6g (Sugars: 3g)
• Protein: 23g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried basil, salt, and pepper.
3. 3.
   Place the Godeungeo fillets in a shallow dish and pour the marinade over them. Let them marinate for 15-20 minutes.
4. 4.
   Meanwhile, prepare the salad by combining the diced tomatoes, Kalamata olives, capers, torn basil leaves, and chopped parsley in a bowl. Toss gently to combine.
5. 5.
   Remove the Godeungeo fillets from the marinade and place them on the preheated grill. Cook for 4-5 minutes per side, or until the fish is cooked through and has a slightly charred exterior.
6. 6.
   Transfer the grilled Godeungeo to a serving platter and spoon the tomato and olive salad over the top.
7. 7.
   Serve the Apulian-Style Grilled Godeungeo immediately, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Godeungeo (Korean mackerel) — Make sure to choose fresh and high-quality fillets for the best flavor. If Godeungeo is not available, you can substitute it with another oily fish like sardines or mackerel.

Tips & Tricks

• For an extra burst of flavor, sprinkle some lemon zest over the grilled Godeungeo before serving.
• If you prefer a spicier kick, add a pinch of crushed red pepper flakes to the marinade.
• Serve the dish with a side of crusty Apulian bread to soak up the delicious juices.

Serving advice

Apulian-Style Grilled Godeungeo is best served fresh off the grill. Pair it with a side of Apulian bread and a crisp white wine to complement the flavors.

Presentation advice

Arrange the grilled Godeungeo fillets on a platter and top them with the vibrant tomato and olive salad. Garnish with fresh herbs for an added pop of color.