Dive into the vibrant flavors of Peru with our Anticucho Style Grilled Fish recipe! This dish is not only a feast for the eyes but also a tantalizing treat for your taste buds. With just 25 minutes from prep to plate, you can impress your family and friends with succulent fish fillets marinated in a zesty anticucho sauce, kissed by the grill's flames. Ready to elevate your grilling game? Let’s uncover the secrets to this mouthwatering Peruvian delight that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 4 fish fillets
- 2 tablespoons anticucho sauce
- 1 lime, juiced
- Salt to taste
- Fresh parsley for garnish
Instructions
- Start by preparing the fish fillets. Rinse them under cold water and pat them dry with paper towels. This will help the marinade adhere better.
- In a medium bowl, combine the anticucho sauce, lime juice, and a pinch of salt. Mix well to create a marinade.
- Add the fish fillets to the marinade, ensuring that each fillet is well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for about 15 minutes.
- While the fish is marinating, preheat your grill or grill pan over medium-high heat. Make sure it is hot enough to create a good sear on the fish.
- Once the grill is hot, remove the fish from the marinade, allowing any excess marinade to drip off. Discard the leftover marinade.
- Place the fish fillets on the grill. Cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish.
- Once cooked, remove the fish from the grill and transfer it to a serving platter.
- Garnish the grilled fish with freshly chopped parsley and additional lime wedges if desired.
- Serve immediately while hot, accompanied by your choice of sides such as rice or a fresh salad.
Tips
- Choose the Right Fish: For the best results, opt for firm white fish fillets like tilapia, cod, or mahi-mahi. They hold up well on the grill and absorb the marinade beautifully.
- Marinate Longer for More Flavor: While 15 minutes is sufficient, if you have time, let the fish marinate for up to an hour in the refrigerator. This will deepen the flavors and make your dish even more delicious.
- Preheat Your Grill: Ensure your grill is preheated to medium-high heat before adding the fish. This will help achieve that perfect sear and prevent sticking.
- Avoid Overcooking: Keep a close eye on the fish while it’s on the grill. It’s done when it’s opaque and flakes easily with a fork, usually around 3-4 minutes per side.
- Garnish Creatively: Fresh parsley adds a pop of color, but feel free to experiment with other herbs like cilantro or dill. A sprinkle of chili flakes can also add a nice kick!
- Serve with Sides: Pair your grilled fish with traditional Peruvian sides like rice, quinoa, or a fresh salad to create a well-rounded meal.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
