Filetes de lubina a la parrilla bañados en una vibrante salsa mojo de perejil, frescos, cítricos y perfectos para una cena veraniega.
# Ingredientes:
→ Fish
01 - 4 sea bass fillets (170 g each), skin on, pin bones removed
02 - 1 tbsp olive oil
03 - Salt, to taste
04 - Black pepper, to taste
05 - Lemon wedges, for serving
→ Parsley Mojo
06 - 1 cup fresh parsley leaves, packed
07 - 1 garlic clove
08 - ½ tsp ground cumin
09 - ½ tsp sea salt
10 - ¼ tsp chili flakes (optional)
11 - 2 tbsp white wine vinegar or lemon juice
12 - 6 tbsp olive oil
13 - 2 tbsp cold water (to adjust consistency)
# Instrucciones:
01 - Pat sea bass fillets dry and rub both sides with olive oil. Season generously with salt and pepper.
02 - Heat a grill or grill pan over medium-high heat. Place fish skin-side down and grill for 4–5 minutes until the skin is crisp. Flip and cook another 2–3 minutes until just cooked through.
03 - Blend all parsley mojo ingredients in a food processor or blender until smooth, adjusting with water for a spoonable texture.
04 - Plate each fillet and spoon parsley mojo over the top. Serve with lemon wedges.
