Bonito grilled with nothing but olive oil, lemon and salt: crisp skin, juicy flesh. A high-protein, gluten-free autumn classic in Turkey.
Ingredients
Instructions
- 1
Clean and rinse the bonito; fillet it or cut into 3 cm thick steaks and pat very dry with paper towels.
- 2
Mix the olive oil, half the lemon juice, the salt and black pepper, rub it over all sides of the fish and leave for 10 minutes.
- 3
Heat a grill or cast-iron grill pan over high heat until very hot.
- 4
Cook the fish skin side down for 4-5 minutes, then turn and cook 3-4 minutes more until opaque and it flakes easily.
- 5
Drizzle with the remaining lemon juice and serve hot.
Nutrition
Per serving
| Calories | 351 kcal |
|---|---|
| Protein | 52 g |
| Carbs | 1 g |
| Fat | 14 g |
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