Grilled herrings with mustard & basil dressing

Herring flesh has a delicate flavor that works well with many fresh herbs.
Four 3oz herring fillets 
large bunch basil, roughly torn
1 tsp clear honey
1 lemon, grated zest, and juice

Meanwhile, make the dressing: whisk the mustard, basil, honey, lemon zest and juice and remaining oil together in a small bowl, and season. Once the fish is cooked, spoon the dressing over and serve.Heat grill to its highest setting. Rinse the fish under running cold water to dislodge any loose scales. Brush with a little of the oil and season lightly. Grill for 6-8 mins, or until cooked; the eye should be white, the skin well browned and the flesh firm and opaque.
Recipe from Good Food magazine, September 2005
If you prefer canned or tinned herring we have a huge selection


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