Name: Argentine Grilled Boga
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Cuisine: Argentine
Ingredients: 1 whole boga, scaled and gutted, approx. 1.5 to 2 kg / 3.3 to 4.4 lb (1 whole fish, enough for 4 servings); 80 ml of olive oil (1/3 cup); 3 cloves of garlic, chopped; 60 ml of lemon juice (juice of 2 lemons); Coarse salt, to taste; Freshly ground black pepper, to taste; 15 g of fresh parsley, chopped (a small handful); 120 ml of olive oil (for the chimichurri) (1/2 cup); 60 ml of red wine vinegar (4 tablespoons); 2 cloves of garlic, chopped (for the chimichurri); 30 g of fresh parsley, chopped (for the chimichurri) (2 heaping tablespoons); 5 g of dried oregano (1 teaspoon); Crushed red pepper or hot paprika, to taste (optional); Salt (for the chimichurri), to taste; Lemon wedges, for serving (optional)

Ingredients

Scale

1 whole boga, scaled and gutted, approx. 1.5 to 2 kg / 3.3 to 4.4 lb (1 whole fish, enough for 4 servings)
80 ml of olive oil (1/3 cup)
3 cloves of garlic, chopped
60 ml of lemon juice (juice of 2 lemons)
Coarse salt, to taste
Freshly ground black pepper, to taste
15 g of fresh parsley, chopped (a small handful)
120 ml of olive oil (for the chimichurri) (1/2 cup)
60 ml of red wine vinegar (4 tablespoons)
2 cloves of garlic, chopped (for the chimichurri)
30 g of fresh parsley, chopped (for the chimichurri) (2 heaping tablespoons)
5 g of dried oregano (1 teaspoon)
Crushed red pepper or hot paprika, to taste (optional)
Salt (for the chimichurri), to taste
Lemon wedges, for serving (optional)