Provided by the Lobster Place/ Cull&Pistol Test Kitchen
A super easy recipe that pairs the strong flavor of the saury with a nice smokiness from the grill.
- 1.5-2lb Sanma (Pacific Saury)
- Juice of 1 lemon
- 2 tbs of extra virgin olive oil
- 2 tbs chopped italian parsley
- 2 crushed cloves of garlic
- Salt and pepper to taste
Take the pointed beak of 1 whole saury and stick it into the tail, making the fish into a ring. Marinate in the juice of 1 lemon, 2 tablespoons olive oil, 2 tablespoons chopped Italian parsley, 2 crushed garlic cloves and salt and pepper to taste for 1 hour. Drain, reserving the marinade. Grill over a slow fire for 15 minutes, basting with the marinade. Discard any remaining marinade and serve.