Recipe by Manami
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.
Top Review by Ilysse
Another great recipe! I used tuna steaks for this and marinaded them for about 1 hour. I did like you suggested and mixed it all up in the food processor which made this marinade quick and easy. I didn't dry them off b4 placing them on the grill. They went right from the bowl to the hot grill rack and cooked wonderfully. I left out the cilantro because DH doesn't care for it. He also HATES fish, so when he said this was good I was very happy. He actually loved this, which is amazing for fish. I will be making this again and again. I served this with rice, plantains and a salad drizzled with EVOO and lime juice. Would also be great with some black beans which I plan to do next time. Thanks for another winner.
- 2 lbs grouper fillets or 2 lbs salmon fillets or 2 lbs kingfish fillets or 2 lbs tuna fillets, skin on
- 1⁄4 cup olive oil
- 6 garlic cloves
- 1 medium onion
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1⁄4 cup fresh cilantro
- 1 lime, juice of
- 2 tablespoons vinegar
- 1⁄4 cup white wine, NOT COOKING WINE
Directions See How It's Made
- 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.