Ingredients with Measurements:
- 4 fresh fish fillets (such as sea bass or snapper), about 6 ounces each
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Lemon wedges, for serving
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, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
3. Brush the fish fillets with the marinade, making sure to coat both sides.
4. Place the fish fillets on the grill or grill pan, skin side down if applicable.
5. Grill the fish for about 4-5 minutes per side, or until cooked through and lightly charred.
6. Remove the fish from the grill and let rest for a few minutes.
7. Serve the fish with lemon wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan preheated to medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 260
- Fat: 16g
- Carbohydrates: 2g
- Protein: 26g
Substitutions for ingredients:
- Fresh fish fillets can be substituted with frozen fish fillets, but make sure to thaw them completely before grilling.
- Fresh lemon juice can be substituted with lime juice or white wine vinegar.
- Dried oregano can be substituted with dried thyme or basil.
Variations:
- Add sliced onions and bell peppers to the marinade for a grilled fish fajita-style dish.
- Use different types of fish, such as salmon or trout.
- Top the grilled fish with a fresh tomato and cucumber salsa.
Tips and tricks:
- Make sure to oil the grill or grill pan before placing the fish on it to prevent sticking.
- Don't overcook the fish, as it can become dry and tough.
- Let the fish rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Leftover grilled fish can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the grilled fish, place it in a baking dish and cover with foil. Bake in a preheated 350°F oven for about 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the grilled fish on a bed of rice or quinoa.
- Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
- Lemon wedges
- Fresh herbs, such as parsley or cilantro
Pairings:
- Grilled vegetables, such as zucchini or eggplant
- A light salad with a citrus vinaigrette
Suggested side dishes:
- Rice pilaf
- Roasted potatoes
- Grilled asparagus
Troubleshooting advice:
- If the fish is sticking to the grill or grill pan, make sure it's properly oiled and try using a fish spatula to gently lift it off.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
- Mar del Plata is a coastal city in Argentina known for its seafood and fishing industry.
Flavor profiles:
- Bright and citrusy from the lemon juice and oregano marinade
- Lightly charred and smoky from the grill
Serving suggestions:
- Serve the grilled fish with a cold beer or a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
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Region: Argentina