ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Reineta a la Parrilla con Pebre de Mariscos
A flavorful grilled Reineta (Chilean Sea Bream) served with a vibrant seafood pebre, a Chilean salsa-like condiment.
ð§ ææ
- 4 each Reineta fillets(about 6-8 oz each, skin on)
- 4 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Cilantro(finely chopped)
- 0.5 cup Red onion(finely diced)
- 1 cup Tomatoes(diced, seeds removed)
- 2 cloves Garlic(minced)
- 2 tbsp Lemon juice
- 0.5 cup Cooked shrimp(chopped)
- 0.5 cup Cooked mussels(chopped)
- 1 tbsp Aji amarillo paste(optional, for a touch of heat and flavor)
ðšâð³ äœãæ¹
- 1
Preheat grill to medium-high heat. Clean and oil the grill grates.
- 2
Pat the Reineta fillets dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper.
- 3
In a medium bowl, combine chopped cilantro, diced red onion, diced tomatoes, minced garlic, lemon juice, chopped shrimp, chopped mussels, and aji amarillo paste (if using). Mix well to create the seafood pebre.
- 4
Place the Reineta fillets, skin-side down, on the preheated grill. Grill for 5-7 minutes, or until the skin is crispy and releases easily from the grates.
- 5
Flip the fish and grill for another 3-5 minutes, or until cooked through and flaky. Cooking time will vary depending on the thickness of the fillets.
- 6
Serve the grilled Reineta immediately, topped generously with the seafood pebre.
ð¡ ããã®ã³ã
- âEnsure your grill is well-oiled to prevent the fish from sticking.
- âDon't overcook the fish; it should be moist and flaky.
- âAdjust the amount of lemon juice and chili paste to your preference.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Use other white fish fillets like sole or sea bass.
- Add finely diced bell peppers (red or green) to the pebre for extra color and crunch.
- Serve with a side of steamed rice or roasted potatoes.