Today we’re sharing the recipe for Grilled Achigã with Pennyroyal and Coriander Sauce.

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗘𝗦:

• 1 kg Achigãs
• 3 lemons (juice)
• Pennyroyal
• Coriander
• Thyme
• Salt to taste
• Garlic cloves
• Olive oil

𝗣𝗥𝗘𝗣𝗔𝗥𝗔ÇÃ𝗢:

Start by cutting off the fish’s pectoral and swimming fins. Scale very well and scrape to remove all the gristle from the fish.

Stroke either side of the anal fin and remove the fin. Open the fish from the belly to the mouth.

Remove the guts and gills. Wash the fish well and strike it from side to side along its entire length and cut off the tail fin.

Season with salt, lemon juice, chopped pennyroyal and thyme.

Leave to marinate for about 2 hours in the fridge and then grill until well roasted.

For the sauce, put the finely chopped garlic, coriander and pennyroyal in a mortar. Add the olive oil and mix well.

Add a little lemon juice and a little more finely chopped pennyroyal and coriander.

Then serve the fish with some boiled potatoes and drizzle with the sauce.