Teresa's Recipes
Pargo a La Plancha
Pargo a la Plancha is an exquisite grilled red snapper dish that hails from the vibrant culinary tradition of Latin America. This recipe offers a symphony of flavors, where the richness of the red snapper beautifully marries the tangy, garlicky marinade and is elevated by a hint of fresh, herbaceous cilantro. It's a simple yet sophisticated meal that transports you to a seaside Latin eatery with each flavorful bite.
Ingredients
- 2 tablespoons, finely chopped Fresh cilantro
- 1/2 teaspoon, freshly ground Black pepper
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 2 cloves, minced Garlic
- 2 tablespoons, freshly squeezed Lime juice
- 2 (6-ounce) fillets Red snapper fillets
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 350
- Fat: 15g
- Carbs: 0g
- Protein: 45g
- Sodium: 600mg
- Sugar: 0g
Instructions
- In a small mixing bowl, combine the freshly squeezed lime juice, minced garlic, olive oil, salt, and freshly ground black pepper to create the marinade.
- Place the red snapper fillets in a shallow dish and evenly pour the marinade over them. Ensure that both sides of the fillets are coated well. Let them marinate for at least 10 minutes to allow the flavors to penetrate.
- Preheat your grill or grill pan to medium-high heat.
- Remove the red snapper fillets from the marinade, shaking off any excess. Place them on the hot grill, cooking each side for about 4-5 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove the grilled red snapper from the heat and immediately sprinkle with finely chopped fresh cilantro for an added layer of flavor.
- Serve hot with your choice of side dishes such as grilled vegetables or a light salad.
Tips
- For the best flavor, use fresh ingredients whenever possible.
- Make sure not to overcook the fish to maintain its tender, juicy texture.
- Feel free to adjust the amount of garlic and lime juice in the marinade to suit your taste.