Immerse yourself in an authentic tropical culinary experience with this whole fish grilled over charcoal. The smoky, juicy flesh pairs perfectly with the creamy sweetness of cassava and the fresh spiciness of criolla salsa. A recipe that awakens all the senses and transports your taste buds to the tropics. This complete dish offers a perfect balance of textures and flavors, creating an unforgettable sharing moment around a convivial table.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Fish marination: Clean the fish and score the skin. Season with salt, pepper, lime juice and olive oil. Marinate for 30 minutes in the refrigerator.
- 2
Cassava cooking: Cook the cassava in salted water for 20-25 minutes until tender. Drain and keep warm.
- 3
Salsa preparation: Mix all the criolla salsa ingredients. Refrigerate for 15 minutes to let the flavors develop.
- 4
Fish grilling: Grill the fish 8-10 minutes per side over medium charcoal. Brush with oil during cooking.
- 5
Serving: Arrange the fish on a platter. Add the cassava and salsa. Serve with optional lemon sauce.
- Aromatic charcoal: Add thyme branches to the embers for extra fragrance
- Perfect cooking: The flesh should come off the central bone easily
- Flavor balance: Adjust the spiciness of the salsa to your taste
- Healthy variation: Replace cassava with sweet potato
- Traditional serving: Eat with your fingers accompanied by lime wedges and a cold blonde beer
