Entree: Cuba – Central Culinary Region – Pescado a la Plancha (Firm white fish fillets seasoned and seared on a hot griddle with citrus and garlic)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Additional 15 min

Total 35 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (such as snapper, grouper, or cod)
- 1/4 cup (60 ml) sour orange juice or 2 tbsp (30 ml) orange juice plus 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) more for the pan
- 3 cloves garlic, minced
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 tbsp (28 g) unsalted butter
- 1 small lime, cut into wedges, for serving
- Fresh cilantro or parsley, chopped, for garnish
- Lime or hot pepper slices for optional garnish

Instructions

1. In a shallow dish, whisk together sour orange juice (or orange+lime), 2 tbsp (30 ml) olive oil, minced garlic, salt, pepper, cumin, and oregano. Place fish fillets in the marinade, turning to coat. Marinate in the refrigerator for 15–30 minutes; do not exceed 1 hour for delicate fillets.
2. Heat a heavy skillet or griddle over high heat until very hot. Add 1 tbsp (15 ml) olive oil and swirl to coat.
3. Remove fillets from marinade, letting excess drip off. Place fillets on the hot surface and sear without moving until a golden crust forms, about 3–4 minutes depending on thickness.
4. Carefully flip the fillets and add butter to the pan. Spoon melted butter over the fish as it cooks for another 2–4 minutes, until the fish is opaque through the center and flakes easily with a fork.
5. Transfer fillets to warm plates, squeeze fresh lime over each, sprinkle with chopped cilantro or parsley, and serve immediately with lime wedges.