Ingredients with Measurements:
- 4 fish fillets (such as red snapper or tilapia), about 6 ounces each
- 1/2 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Grill or grill pan
- Mixing bowl
- Whisk
- Tongs
Step-by-Step Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. In a mixing bowl, whisk together the orange juice, lime juice, olive oil, garlic, oregano, cumin, salt, and pepper.
3. Add the fish fillets to the bowl and toss to coat in the marinade. Let the fish marinate for 10-15 minutes.
4. Once the grill is hot, use tongs to place the fish fillets on the grill. Cook for 3-4 minutes per side, or until the fish is cooked through and has grill marks.
5. Remove the fish from the grill and let it rest for a few minutes.
6. Sprinkle the chopped cilantro over the fish and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 14g
- Carbohydrates: 6g
- Protein: 25g
Substitutions for ingredients:
- You can use any firm white fish fillets in place of red snapper or tilapia.
- If you don't have fresh orange juice, you can use bottled orange juice.
- If you don't have fresh cilantro, you can use parsley or omit it altogether.
Variations:
- You can add sliced onions and bell peppers to the marinade for added flavor.
- You can serve the fish with a side of rice and black beans for a complete meal.
Tips and Tricks:
- Make sure your grill or grill pan is hot before adding the fish to get a good sear.
- Don't overcook the fish or it will become dry and tough.
- Use a fish spatula or tongs to flip the fish to avoid it falling apart.
Storage Instructions:
- Store any leftover fish in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- To reheat the fish, place it in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the fish on a bed of rice with a side of black beans and sliced avocado.
Garnishes:
- Fresh cilantro leaves
- Sliced avocado
- Lime wedges
Pairings:
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with grilled fish.
Suggested Side Dishes:
- Rice and black beans
- Grilled vegetables
- Corn on the cob
Troubleshooting Advice:
- If the fish is sticking to the grill, make sure the grill is well-oiled before adding the fish.
- If the fish is not cooking through, increase the cooking time or move it to a cooler part of the grill.
Food Safety Advice:
- Make sure the fish is fully cooked before serving.
- Wash your hands and any utensils or surfaces that come into contact with raw fish to avoid cross-contamination.
Food History:
- Poc Chuc is a traditional Mayan dish from the Yucatan Peninsula in Mexico. It is typically made with pork, but this recipe uses fish instead.
Flavor Profiles:
- The marinade for this grilled fish poc chuc is tangy and citrusy, with a hint of garlic and spices.
Serving Suggestions:
- Serve the fish with a side of rice and black beans for a complete meal.
- Top the fish with sliced avocado and fresh cilantro for added flavor.
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Region: Mexican