Receita de peixe-rock grelhado

Ingredientes

• 1 1/2-2 pounds (280g) rockfish fillets
• Salt and pepper, (to taste)
• 3-4 tablespoons (43-57g) unsalted butter ((or extra virgin olive oil))
• 2-3 teaspoons (11-17g) minced garlic
• 1 teaspoon (2g) paprika
• 1/4 teaspoon (0.5g) cayenne pepper
• 2-3 tablespoons (2.5-4g) basil, (minced)
• 1-2 tablespoons (4-8g) parsley, (minced)
• 1 tablespoon (15ml) or more lemon juice, (freshly squeezed)

Modo de preparo

1. 1

   Pat dry fish with paper towels and place on a baking tray or plate. Lightly season with salt and pepper to taste. Set aside.

2. 2

   Then, melt the butter in a saucepan over medium-low heat. If using olive oil, you can skip this step and mix all the marinade ingredients in a small bowl.

3. 3

   Add the garlic, stirring for about a minute, and be careful not to burn it. Then add the paprika, basil, parsley, and lemon juice. Mix well, then adjust seasonings to taste.

4. 4

   Marinate fish on both sides, reserving some to brush on the fish towards the last few minutes of grilling.

5. 5

   While the fish marinates, clean the grill grates thoroughly and lightly oil them to prevent the fish from sticking.

6. 6

   Preheat your grill to medium-high heat. (375-400°F/190-205℉). If using a charcoal grill, make sure the coals are evenly lit and glowing.

7. 7

   Place marinated fish fillets directly on the preheated grill grates. Cook for about 4-6 minutes per side, depending on the thickness of the fillets.

8. 8

   Use a fish spatula or tongs to carefully flip the fillets halfway through the cooking time.

9. 9

   Rockfish is cooked when it becomes opaque and flakes easily with a fork. The internal temperature should be 145°F/63°C.

10. 10

    Remove the fish from the grill, garnish it with parsley, and serve.