Lubina a la parrilla mojo (Imprimir)
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.
# Notas:
01 -
Pairs well with roasted baby potatoes or a warm couscous salad.
02 -
Substitute parsley with cilantro or a mix of soft herbs.
03 -
Make the mojo ahead and refrigerate for up to 3 days.
04 -
For added smoke, cook the fish on an outdoor grill.