Ingredients with Measurements:
- 1 lb. white fish fillets (such as tilapia or cod)
- 1 red onion, thinly sliced
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1/2 tsp. paprika
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large bowl
- Plastic wrap
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine the lime juice, olive oil, minced garlic, ground cumin, paprika, salt, and pepper. Whisk until well combined.
2. Add the fish fillets to the marinade, making sure they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours.
3. Preheat the grill or grill pan over medium-high heat.
4. Remove the fish from the marinade and discard the remaining marinade.
5. Grill the fish for 3-4 minutes per side, or until cooked through and lightly charred.
6. While the fish is cooking, place the sliced red onion in a small bowl and toss with a pinch of salt.
7. Serve the grilled fish topped with the marinated red onion and fresh cilantro leaves.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 13g
Carbohydrates: 5g
Protein: 24g
Sodium: 260mg
Substitutions for ingredients:
- Red onion can be substituted with white onion or shallots.
- Lime juice can be substituted with lemon juice or vinegar.
- Olive oil can be substituted with any neutral oil such as vegetable or canola oil.
- Cumin and paprika can be substituted with any spice blend of your choice.
Variations:
- Add sliced bell peppers or jalapeños to the marinade for extra flavor and heat.
- Use different types of fish such as salmon or halibut.
- Serve the grilled fish on top of a bed of mixed greens for a light and refreshing salad.
Tips and tricks:
- Make sure to fully coat the fish in the marinade to ensure maximum flavor.
- 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:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in the microwave or oven until heated through.
Presentation ideas:
Serve the grilled fish on a platter with the marinated red onion and fresh cilantro leaves for a colorful and vibrant presentation.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve with a side of rice or quinoa for a complete meal.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables such as zucchini or bell peppers
- Roasted sweet potatoes
- Corn on the cob
Troubleshooting advice:
- If the fish is sticking to the grill, make sure to oil the grates before cooking.
- If the fish is not fully cooked, continue cooking for an additional 1-2 minutes per side.
Food safety advice:
- Make sure to fully cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and surfaces thoroughly before and after handling raw fish.
Food history:
Marinated fish is a popular dish in many cultures around the world, including Latin America and the Caribbean. The combination of lime juice and spices is a classic flavor profile that is both refreshing and flavorful.
Flavor profiles:
Tangy, spicy, and slightly sweet
Serving suggestions:
Serve the marinated fish with a side of rice or quinoa and a fresh salad for a light and healthy meal.
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Region: Peruvian