์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Bahamian Grilled Grouper with Lime and Herbs
Flaky, tender grouper fillets marinated in a zesty lime and herb mixture, then grilled to perfection. This dish highlights the fresh, vibrant flavors of Bahamian cuisine.
๐ง ์ฌ๋ฃ
- 4 6-ounce Grouper fillets(skinless)
- 1/4 cup Lime juice(freshly squeezed)
- 3 tablespoons Olive oil
- 2 cloves Garlic(minced)
- 2 tablespoons Fresh parsley(chopped)
- 1 tablespoon Fresh thyme(chopped)
- 1/2 small Scotch bonnet pepper(finely minced (optional, for heat))
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a shallow dish, whisk together lime juice, olive oil, minced garlic, chopped parsley, chopped thyme, minced scotch bonnet pepper (if using), salt, and black pepper.
- 2
Place the grouper fillets in the marinade, ensuring they are evenly coated. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- 3
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- 4
Remove the grouper from the marinade, letting any excess drip off. Discard the remaining marinade.
- 5
Grill the grouper fillets for 5-6 minutes per side, or until the fish is opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
- 6
Serve immediately, garnished with extra fresh herbs and lime wedges.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure your grill is hot before placing the fish on it to get nice grill marks and prevent sticking.
- โDon't overcook the grouper; it becomes dry quickly.
- โIf you don't have scotch bonnet peppers, a small amount of habanero or even a pinch of cayenne pepper can be substituted for heat.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Grill other firm white fish like snapper or mahi-mahi.
- Add a tablespoon of chopped fresh cilantro to the marinade for a different herbal note.
- Serve with a side of Bahamian rice and peas or a fresh tropical salsa.