GRILLED FISH HAVANA STYLE - PESCADO DE HABANA
This recipe works well with just about any type of fish filet. Leave skin on, it helps keep the filets from shrinking and will help keep the fish from sticking to the grill. The skin can easily be removed before serving or leave it on, either way it is good! Found this in "Three Men from Miami Cook Cuban" by Glenn Lindgren, Raul Musibay and Jorge Castillo. Refrigerate from 2-4 hours before grilling.
Provided by Manami
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Simply run all the marinade ingredients through the food processor, until onions are chopped fine.
- Place filets in shallow baking dish and pour marinade on top and cover.
- Marinate in the refrigerator for 2-4 hours, but NO LONGER! Otherwise, you will have pickled fish.
- Oil grill well, get it hot and ready or with a gas grill fully flamed and sizziling.
- Just before grilling, remove filets from marinade and pat dry with paper toweling.
- Rub a little olive oil on the fleshy side of fish and place on grill, skin side up just long enough to put some nice grill marks on the flesh.
- Carefully, use a steel spatula to flip filets skin side down.
- Flip the filets once and once only.
- Cover the grill and continue cooking until fish flakes with a fork.
- Keep an eye on them, so they don't burn.
- Salt and coarse black freshly ground pepper, to taste.
- 3/4 lb per person.
PESCADO AL CARBON: GRILLED FISH WITH SALSA FRESCA
Steps:
- Mix tomatoes, onions, cilantro, serrano chiles, extra-virgin olive oil, lime juice, avocados together in a large bowl. Adjust seasonings with salt and freshly ground black pepper. Let the flavors come together at room temperature for about 1 hour.
- Prepare grill and when coals are ready, coat fish fillets with olive oil, salt and fresh pepper and grill about 4 minutes per side (depending on thickness). Plate fish and top with salsa. Serve with grilled vegetables of your choice and rice.
JAMAICAN GRILLED FISH
John Torode's authentic Caribbean marinade of beer, paprika and onion powder is put to best use on sustainable snapper or bream
Provided by John Torode
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Make a few slashes in the flesh on either side of the fish with a sharp knife. Mix the onion powder, paprika, thyme and some seasoning with the beer. Pour over the fish and rub into the slashes and cavity. Place the lime slices inside the fishes' bellies, cover with cling film and leave to marinate in the fridge for 1 hr.
- Heat the grill to medium-high. Place the fish on a tray and grill for 15-20 mins, depending on the size, turning halfway through. Baste the fish with a little beer as it cooks. Serve with lime wedges to squeeze over.
Nutrition Facts : Calories 395 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 79 grams protein, Sodium 0.8 milligram of sodium
HUEVOS HABANEROS (EGGS HAVANA STYLE)
Make and share this Huevos Habaneros (Eggs Havana Style) recipe from Food.com.
Provided by Northwestgal
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Heat oil in medium skillet over low heat until oil is fragrant. Cook onion, bell pepper and garlic in hot oil until tender, about 8 to 10 minutes, stirring frequently.
- Add tomatoes, pimientos and sherry, and cook until thickened, about 15 minutes. Season with salt and pepper.
- Lightly oil 4 ramekins or au gratin dishes, and divide the sauce among them. For each ramekin, break two eggs into a saucer, and slide them on top of the tomato mixture. Drizzle with 1 tablespoon melted butter.
- Bake at 350°F for 10 to 12 minutes or until the whites are set and the yolks are still soft. Season with salt, pepper and chopped parsley, and serve immediately (still in the baking dish).
Nutrition Facts : Calories 394.9, Fat 34.7, SaturatedFat 12.3, Cholesterol 402.5, Sodium 1211, Carbohydrate 6.7, Fiber 1.4, Sugar 3.2, Protein 13.7
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