The richness of the herrings used in this recipe is cut with the acidity of a caper and fresh tomato salsa.
Preheat the grill to high.
Cut the heads off the herrings and slit them open along the belly right down to the tail. Remove the guts, then open the fish out flat and place, belly-side down, on a chopping board.
Now bone the fish press firmly all along the backbone with the palm of your hand until it is completely flat, then turn the fish over and pull away the backbone, snipping it off at the tail end with scissors. Remove any small bones left behind in the fish with a pair of tweezers.
Sprinkle the herrings with a little salt and pepper on both sides, then lift them off the board and push them gently back into shape.
Place them on a lightly oiled baking tray and grill for 2 minutes on each side.
For the salsa, mix together the diced tomatoes, chopped garlic, capers, parsley and some seasoning.
Serve the herrings with the salsa.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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