Ingredients with Measurements:
- 4 fish fillets (such as snapper or tilapia)
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1/4 cup chopped fresh cilantro
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Grill
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the orange juice, lime juice, olive oil, cilantro, garlic, cumin, salt, and black pepper.
2. Place the fish fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill to medium-high heat.
4. Remove the fish from the marinade and discard the marinade.
5. Grill the fish for about 4-5 minutes per side, or until cooked through.
6. Serve hot with additional fresh cilantro and lime wedges, if desired.
- Time:
Preparation time: 10 minutes
- Marinade time: 30 minutes to 2 hours
- Cooking time: 8-10 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 6g
- Protein: 28g
Substitutions for ingredients:
- If fresh orange juice is not available, you can use bottled orange juice.
- If fresh cilantro is not available, you can use dried cilantro.
- If you don't have ground cumin, you can use whole cumin seeds and grind them in a spice grinder or mortar and pestle.
Variations:
- You can use different types of fish, such as salmon or mahi-mahi.
- You can add some sliced jalapenos or red pepper flakes to the marinade for some extra heat.
Tips and tricks:
- Make sure to oil the grill grates before grilling the fish to prevent sticking.
- Don't overcook the fish, as it can become dry and tough.
- Use a fish spatula to flip the fish on the grill.
Storage instructions:
- Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the fish, place it in a baking dish and cover with foil. Bake in a preheated oven at 350°F for about 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the fish on a bed of rice or quinoa.
- Garnish with additional fresh cilantro and lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Serve with a side of grilled vegetables or a fresh salad.
Suggested side dishes:
- Grilled vegetables
- Salad
Troubleshooting advice:
- If the fish is sticking to the grill, make sure to oil the grates before grilling.
- If the fish is dry, it may have been overcooked. Make sure to cook it for the recommended time and check for doneness by flaking the fish with a fork.
Food safety advice:
- Make sure to marinate the fish in the refrigerator to prevent bacterial growth.
- Use a food thermometer to check that the fish has reached an internal temperature of 145°F before serving.
Food history:
- Mojo sauce is a traditional Cuban sauce made with citrus juice, garlic, and spices. It is often used as a marinade for meats and fish.
Flavor profiles:
- The Mojo-style marinade is tangy and citrusy, with a hint of spice from the cumin and garlic.
Serving suggestions:
- Serve the fish hot off the grill with a side of grilled vegetables or a fresh salad.
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Region: Cuban