Ingredients with Measurements:
- 1 pound of mojama (dried salt-cured tuna)
- 2 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. In a small bowl, mix together the minced garlic, chopped parsley, olive oil, salt, and pepper.
3. Brush the mojama with the garlic and parsley mixture on both sides.
4. Place the mojama on the grill or grill pan and cook for 2-3 minutes on each side, until grill marks appear.
5. Remove the mojama from the grill and let it rest for a few minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 6-8 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 22g
- Carbohydrates: 0g
- Protein: 24g
Substitutions for ingredients:
- If you can't find mojama, you can use any other dried salt-cured fish.
- You can substitute the parsley with any other fresh herb, such as cilantro or basil.
Variations:
- Add a squeeze of lemon juice to the garlic and parsley mixture for a tangy flavor.
- Top the grilled mojama with sliced cherry tomatoes for a pop of color and freshness.
Tips and tricks:
- Make sure to brush the mojama with the garlic and parsley mixture generously to infuse it with flavor.
- Don't overcook the mojama, as it can become tough and chewy.
- Serve the grilled mojama with crusty bread and a glass of white wine for a complete meal.
Storage instructions:
- Store the leftover grilled mojama in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the grilled mojama, place it in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Arrange the grilled mojama on a platter and garnish with fresh herbs and lemon wedges.
Garnishes:
- Fresh herbs, lemon wedges, sliced cherry tomatoes
Pairings:
- White wine, crusty bread, olives, roasted vegetables
Suggested side dishes:
- Grilled vegetables, roasted potatoes, green salad
Troubleshooting advice:
- If the mojama is too salty, soak it in cold water for 30 minutes before grilling.
Food safety advice:
- Make sure to handle the mojama with clean hands and utensils to prevent contamination.
Food history:
- Mojama is a traditional Spanish delicacy that dates back to the Phoenician times.
Flavor profiles:
- Salty, savory, garlicky, herby
Serving suggestions:
- Serve the grilled mojama as an appetizer or a light meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish