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Grelhados de Garoupa com Molho de Limão e Ervas
Grilled grouper (Garoupa) marinated and served with a vibrant lemon and herb sauce. This dish highlights the fresh seafood available in Cape Verde, prepared with simple yet flavorful seasonings.
🧂 Składniki
- 4 x 180g Grouper fillets(skin on or off, as preferred)
- 4 tbsp Olive oil
- 3 tbsp Lemon juice
- 2 cloves Garlic(minced)
- 2 tbsp Fresh parsley(chopped)
- 1 tbsp Fresh cilantro(chopped)
- 1 tsp Fresh oregano or thyme(chopped)
- to taste Salt
- to taste Black pepper
👨🍳 Instrukcje
- 1
Pat the grouper fillets dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, chopped parsley, cilantro, and oregano (or thyme) to make the herb sauce. Set aside.
- 3
Heat the remaining 2 tablespoons of olive oil in a grill pan or on an outdoor grill over medium-high heat.
- 4
Place the grouper fillets on the hot grill pan or grill. Cook for about 4-6 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork. Avoid overcrowding the pan.
- 5
Once cooked, transfer the grilled grouper to serving plates.
- 6
Drizzle the lemon and herb sauce generously over the grilled fish just before serving.
💡 Wskazówki profesjonalistów
- ✓Do not overcook the fish, as grouper can become dry.
- ✓Adjust the herbs and lemon to your preference.
- ✓Serve immediately for the best flavor and texture.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Substitute other firm white fish like sea bass or snapper.
- Add a pinch of red pepper flakes to the sauce for a hint of spice.
- Serve with a side of grilled vegetables or a simple green salad.