Congrio a La Parrilla

Ingredients

Congrio fillets

4 (6-ounce) fillets

Olive oil

1/4 cup

Lemon juice

2 tablespoons

Garlic

4 cloves, minced

Fresh parsley

1/4 cup, chopped

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Salsa verde

1 cup

Fresh cilantro

1/4 cup, chopped (optional for garnish)

Lemon wedges

for serving

Instructions

1. Preheat the grill to medium-high heat (about 400°F/200°C).
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper to create a flavorful marinade.
3. Generously brush the marinade onto both sides of the congrio fillets, ensuring they are well-coated. Allow the fish to marinate for at least 15 minutes to absorb the flavors.
4. Place the marinated fillets on the preheated grill. Cook for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork.
5. While the fish is grilling, prepare the salsa verde if it is not already made. To make a simple salsa verde, blend together 1 cup of fresh parsley, 1/2 cup of olive oil, 2 tablespoons of capers, 1 tablespoon of lemon juice, and salt to taste until smooth.
6. Serve the grilled congrio hot, topped with a generous spoonful of salsa verde and garnished with fresh cilantro if desired.
7. Accompany with lemon wedges for an extra burst of flavor. Enjoy your flavorful Congrio a la Parrilla with a side of fresh salad or grilled vegetables.