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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  lbs  grouper fillets or 2  lbs salmon fillets or 2  lbs  kingfish  fillets or 2  lbs tuna fillets, skin on

• Marinade

• 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

1. Simply run all the marinade ingredients through the food processor, until onions are chopped fine.
2. Place filets in shallow baking dish and pour marinade on top and cover.
3. Marinate in the refrigerator for 2-4 hours, but NO LONGER! Otherwise, you will have pickled fish.
4. Oil grill well, get it hot and ready or with a gas grill fully flamed and sizziling.
5. Just before grilling, remove filets from marinade and pat dry with paper toweling.
6. 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.
7. Carefully, use a steel spatula to flip filets skin side down.
8. Flip the filets once and once only.
9. Cover the grill and continue cooking until fish flakes with a fork.
10. Keep an eye on them, so they don't burn.
11. Salt and coarse black freshly ground pepper, to taste.
12. 3/4 lb per person.