Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 2 palamut (bonito) fillets, about 250 grams each, and lightly score the skin with a sharp knife.

2. 2

   In a small bowl, combine 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 0.5 teaspoon of black pepper, and 0.5 teaspoon of salt, then brush this mixture generously over both sides of the bonito fillets.

3. 3

   For the preserved lemon and herb salad, finely mince 0.5 a preserved lemon (including rind and pulp) and combine it in a medium bowl with 0.5 cup of finely chopped fresh parsley, 0.25 cup of finely chopped fresh mint, and 0.25 of a red onion very thinly sliced.

4. 4

   Add 1 tablespoon of extra virgin olive oil, 1 teaspoon of sumac, and 0.5 teaspoon of red pepper flakes to the salad mixture, then gently toss to combine all ingredients evenly.

5. 5

   Preheat a grill to medium-high heat and lightly oil the grates to prevent sticking.

6. 6

   Place the seasoned bonito fillets skin-side down on the hot grill and cook for 4 to 5 minutes per side, or until the fish is opaque and flakes easily with a fork.

7. 7

   Carefully transfer the grilled bonito fillets to serving plates.

8. 8

   Spoon a generous amount of the preserved lemon and herb salad over each grilled bonito fillet before serving immediately.