Ingredients with Measurements:
- 1 lb. pejelagarto fillets
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/4 tsp. cumin
- 1/4 tsp. garlic powder
- 2 tbsp. olive oil
- 1 ripe mango, diced
- 1/4 cup red onion, diced
- 1 jalapeno, seeded and diced
- 1 lime, juiced
- 1 tbsp. honey
- 1/4 cup fresh cilantro, chopped
Special Equipment Needed:
- Grill or grill pan
- Mixing bowl
Step-by-Step Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together salt, black pepper, paprika, cumin, and garlic powder.
3. Rub the spice mixture onto both sides of the pejelagarto fillets.
4. Drizzle olive oil over the fillets and place them on the grill or grill pan.
5. Cook for 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
6. While the fish is cooking, make the mango salsa by combining diced mango, red onion, jalapeno, lime juice, honey, and cilantro in a mixing bowl.
7. Mix well and set aside.
8. Once the fish is cooked, remove from the grill and let it rest for a few minutes.
9. Serve the pejelagarto fillets with the mango salsa on top.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 240
Fat per serving: 9g
Protein per serving: 28g
Carbohydrates per serving: 14g
Fiber per serving: 2g
Sugar per serving: 11g
Substitutions for ingredients:
- Pejelagarto can be substituted with any firm white fish, such as tilapia or cod.
- Red onion can be substituted with white onion or shallots.
- Jalapeno can be substituted with any other type of chili pepper.
- Honey can be substituted with agave nectar or maple syrup.
Variations:
- Add diced avocado to the mango salsa for a creamier texture.
- Use pineapple instead of mango for a tropical twist.
- Add chopped tomatoes to the mango salsa for extra freshness.
Tips and Tricks:
- Make sure to pat the pejelagarto fillets dry before seasoning them to ensure the spices stick to the fish.
- Don't overcook the fish, as it will 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 2 days.
Reheating Instructions:
Reheat the fish in the microwave or oven until heated through. The mango salsa can be served cold or at room temperature.
Presentation Ideas:
Serve the pejelagarto fillets on a bed of rice or quinoa, and spoon the mango salsa over the top. Garnish with additional cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve with a side of grilled vegetables, such as zucchini or bell peppers.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Grilled vegetables
- Rice or quinoa
- Roasted sweet potatoes
Troubleshooting Advice:
- If the fish is sticking to the grill or grill pan, make sure it is well-oiled before placing the fish on it.
- If the mango salsa is too sweet, add more lime juice to balance it out.
Food Safety Advice:
- Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food History:
Pejelagarto is a type of fish found in Mexico and Central America. It is often used in traditional Mexican cuisine, such as ceviche and grilled fish dishes.
Flavor Profiles:
The pejelagarto has a mild, slightly sweet flavor that pairs well with the spicy and tangy mango salsa.
Serving Suggestions:
Serve the pejelagarto with mango salsa as a light and refreshing summer meal.
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Region: Mexican