Ingredients with Measurements:
- 4 Pejelagarto fillets (about 6 ounces each)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
Special equipment needed:
- Grill or grill pan
- Brush for oiling the grill
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together the olive oil, lime juice, minced garlic, salt, black pepper, and cumin.
3. Brush the grill grates with oil to prevent sticking.
4. Place the Pejelagarto fillets on the grill and brush them with the garlic-lime sauce.
5. Grill the fillets for 3-4 minutes on each side, or until they are cooked through and flaky.
6. Remove the fillets from the grill and brush them with the remaining garlic-lime sauce.
7. Serve hot with your favorite side dishes.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 18g
Saturated Fat: 3g
Cholesterol: 70mg
Sodium: 350mg
Carbohydrates: 2g
Protein: 27g
Substitutions for ingredients:
- You can use any type of white fish instead of Pejelagarto.
- Lemon juice can be used instead of lime juice.
- You can use any type of oil instead of olive oil.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the garlic-lime sauce for extra flavor.
- Add a pinch of red pepper flakes to the garlic-lime sauce for a spicy kick.
Tips and tricks:
- Make sure to oil the grill grates well to prevent the fish from sticking.
- Don't overcook the fish, as it will become dry and tough.
- Use a fish spatula to flip the fillets on the grill.
Storage instructions:
- Store leftover grilled Pejelagarto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftover grilled Pejelagarto in the microwave or in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the grilled Pejelagarto on a bed of rice or quinoa.
- Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
- Fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with a side salad or grilled vegetables.
Suggested side dishes:
- Rice pilaf
- Quinoa salad
- Grilled vegetables
Troubleshooting advice:
- If the fish sticks to the grill, it may not be oiled enough. Use a fish spatula to gently release it from the grill.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Pejelagarto is a type of fish found in Mexico and Central America. It is often used in traditional Mexican cuisine.
Flavor profiles:
- The garlic-lime sauce adds a tangy and savory flavor to the grilled Pejelagarto.
Serving suggestions:
- Serve the grilled Pejelagarto with a side of rice or quinoa and grilled vegetables for a complete meal.
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Region: Mexican