Three Guys From Miami Recipe: Cuban Main Dish: Pescado de Habana

Pescado de Habana

(Grilled Fish Havana Style)

Glenn Lindgren: Cubans frequently use marinades to infuse meat or fish with delicious spices.

Raúl Musibay: This recipe works great with just about any type of fish filet. Make sure to leave the skin on.

Jorge Castillo: The skin will keep the filets from shrinking and will keep the fish from sticking to the grill. Once the fish is done, you can easily remove the skin before serving. Or leave it on if you like!

Fish filets, skin on (Grouper, salmon, kingfish, tuna -- about 2 pounds)


MARINADE

1/4 cup olive oil
6 garlic cloves
1 medium onion
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon nutmeg
1 teaspoon salt
1/4 cup fresh cilantro
Juice of one lime
2 tablespoons vinegar
1/4 cup white wine

Ingredients

Let’s make this easy on everyone!

Simply run all of the marinade ingredients through the blender until the onions are finely chopped. Place filets in a shallow dish and pour marinade on top. Cover and marinate two to four hours in the refrigerator -- no longer! Otherwise you'll have pickled fish!

Make sure your grill is well oiled, the coals hot and ready, or the gas grill fully flamed and sizzling. Just before cooking, remove the filets from the marinade and pat dry with a paper towel. Rub a little olive oil on the flesh side of the fish and place the filets on the grill skin side up just long enough to put some nice grill marks on the flesh. Then carefully use a steel spatula to flip the filets skin side down.

Flip the filets once and once only! Cover your grill and continue cooking until fish flakes with a fork. Keep an eye on them so they don't burn! Salt and black pepper to taste before serving.

Serves: Allow approximately three-fourths pound of fish per person.

Recipe and editorial content from the book: "Three Guys From Miami Cook Cuban"