Basque Seafood > Grilled Basque Seafood > Grilled Basque Kokotxases

Grilled Kokotxas with Garlic and Parsley Recipe

Ingredients with Measurements:
- 1 pound of fresh Kokotxas (hake cheeks)
- 4 cloves of garlic, minced
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of olive oil
- Salt and pepper to taste

Special equipment needed:
- Grill or grill pan

Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Rinse the Kokotxas under cold water and pat dry with paper towels.
3. In a small bowl, mix together the minced garlic, chopped parsley, olive oil, salt, and pepper.
4. Brush the garlic and parsley mixture onto both sides of the Kokotxas.
5. Place the Kokotxas onto the grill or grill pan and cook for 3-4 minutes on each side or until they are cooked through.
6. Remove the Kokotxas from the grill or grill pan and serve immediately.

- Time:
Preparation time: 10 minutes
- Cooking time: 8 minutes
- Medium-high heat
Serving size:
- Serves 4

Nutritional information:
- Calories per serving: 250
- Fat: 18g
- Carbohydrates: 2g
- Protein: 20g

Substitutions for ingredients:
- You can substitute the Kokotxas with any other firm white fish.

- You can add lemon juice to the garlic and parsley mixture for a citrusy flavor.

Tips and tricks:
- Make sure to pat the Kokotxas dry with paper towels before brushing on the garlic and parsley mixture to ensure it sticks well.
- Don't overcook the Kokotxas as they can become tough and rubbery.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- To reheat, place the Kokotxas in a preheated oven at 350°F for 5-7 minutes or until heated through.

Presentation ideas:
- Serve the Kokotxas on a bed of fresh greens or with a side of roasted vegetables.

- Garnish with additional chopped parsley and lemon wedges.

- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Roasted vegetables, garlic mashed potatoes, or a simple green salad.

Troubleshooting advice:
- If the garlic and parsley mixture is not sticking well to the Kokotxas, try adding a little more olive oil.

Food safety advice:
- Make sure to cook the Kokotxas to an internal temperature of 145°F to ensure they are safe to eat.

Food history:
- Kokotxas is a traditional Basque dish made from the cheeks of hake fish.

Flavor profiles:
- The garlic and parsley mixture adds a savory and herbaceous flavor to the mild and delicate Kokotxas.

Serving suggestions:
- Serve the Kokotxas as a main course for a dinner party or a special occasion.

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Region: Spanish

Taste: Savory, Tangy, Herbal, Garlicky, Umami