Pescado a la Parrilla con Toque Cítrico

Ingredientes

• 2 Pound boneless, skinless grouper fillets
• 1 Cup olive oil
• 2/3 Cup roughly chopped Thai basil or whatever fresh herbs of your choosing
• 1/2 Cup shoyu
• 1/4 Cup freshly squeezed lemon juice
• 4 Clove garlic, roughly chopped
• To Taste freshly ground black pepper

Preparación

1. 1

   Cut the fish into 4 to 6 portions. In a medium mixing bowl, combine the olive oil, basil, shoyu, lemon juice, garlic, and pepper, and stir briefly. Place the fish pieces in the bowl and fully submerge them in the liquid. Cover and store in the fridge for at least 30 minutes or up to 2 hours.

2. 2

   Preheat your Traeger to 450°F with the lid closed for 15 minutes

3. 3

   Remove the fish from the marinade, shake gently, and place on the grill. Cook without moving the fish for 3 to 5 minutes, then flip and grill on the other side for another 3 to 5 minutes, or until the fish is cooked all the way through (you should be able to cut through it easily with a fork.). This is fast, high-heat grilling, so you want to monitor the fish to make sure it doesn’t burn. If it begins to cook too fast, move the fish to a cooler part of the grill. Serve immediately.

4. 4

   - Reprinted with permission from *Kimi’s Kitchen* by Kimi Werner, Nicole Gormley & Jennifer Fiedler, copyright © 2026. Published by Ten Speed Press, a division of Penguin Random House, LLC. - Photography by Nicole Gormley, Justin Turkowski, and Perrin James. - Shop the book: [HERE](https://www.penguinrandomhouse.com/books/773582/kimis-kitchen-by-kimi-werner-nicole-gormley-and-jennifer-fiedler/)