Grilled Salted Fish with Basque Flavors

Ingredients

In this adaptation, the traditional Japanese Himono is transformed into a Basque-inspired dish by incorporating flavors and ingredients commonly found in Basque cuisine. The original Himono is typically air-dried and then grilled, while this Basque version uses salted fish that is grilled to perfection. The addition of piquillo peppers, garlic, parsley, and olive oil infuses the dish with the vibrant flavors of Basque cuisine, creating a unique and exciting culinary experience. We alse have the original recipe for Himono, so you can check it out.

• 4 salted fish fillets (such as mackerel or sardines) 4 salted fish fillets (such as mackerel or sardines)
• 2 piquillo peppers, roasted and sliced 2 piquillo peppers, roasted and sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Rinse the salted fish fillets under cold water to remove excess salt. Pat them dry with a paper towel.
3. 3.
   In a small bowl, combine the minced garlic, chopped parsley, and olive oil. Mix well.
4. 4.
   Season the fish fillets with salt and pepper on both sides.
5. 5.
   Place the fish fillets on the preheated grill and cook for about 4-5 minutes per side, or until they are cooked through and have a nice charred exterior.
6. 6.
   Remove the fish from the grill and transfer them to a serving platter.
7. 7.
   Drizzle the garlic and parsley mixture over the grilled fish fillets.
8. 8.
   Garnish with sliced roasted piquillo peppers.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Salted fish — Rinse the salted fish fillets thoroughly under cold water to remove excess salt before grilling.
• Piquillo peppers — If you can't find piquillo peppers, you can substitute them with roasted red bell peppers for a similar flavor profile.
• Olive oil — Use a good quality extra virgin olive oil to enhance the flavors of the dish.

Tips & Tricks

• For an extra burst of flavor, squeeze some lemon juice over the grilled salted fish before serving.
• Serve the dish with a side of crusty bread to soak up the delicious juices.
• Experiment with different types of salted fish, such as mackerel or sardines, to find your favorite flavor combination.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the garlic and parsley mixture.
• Make sure to preheat the grill properly to achieve a nice charred exterior on the fish.

Serving advice

Serve the grilled salted fish with Basque-style roasted potatoes and a fresh green salad for a complete and satisfying meal.

Presentation advice

Arrange the grilled salted fish fillets on a platter, drizzle the garlic and parsley mixture over them, and garnish with sliced roasted piquillo peppers. The vibrant colors of the dish will make it visually appealing and appetizing.