Grilled Spanish Mackerel

Method

1. Clean the fish under running water. Make sure the gills have been removed. 
2. This recipe is for 2 fishes.
3. Place all the ingredients in a blender and pulse until chopped fine.
4. Stuff each fish with the blended herbs.
5. Rub the skin with olive oil.
6. Sprinkle the skin with course sea salt.
7. Let them rest in the fridge for an hour or 2.
8. Grill on high heat. Use a fish grill so that you can turn the fish every few minutes. Keep going until the fish is properly charred.
9. To test if they are done, just use a fork to gently remove some meat and make sure that the meat is cooked through.
10. Serve with Chimichurri.