Entree: Argentina – Northeast Argentina – Surubí a la Parrilla (Grilled surubí freshwater catfish cooked over a parrilla with simple seasonings)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 20 min

Total 55 min

Ingredients

- 4 surubí steaks or fillets, approx. 8 oz (225 g) each
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) dried oregano
- 1 1/2 tsp (9 g) coarse sea salt, divided
- 3/4 tsp (3 g) freshly ground black pepper, divided
- 3 cloves garlic, minced
- 1 lemon, cut into wedges for serving
- 2 tbsp (30 ml) neutral oil (for grill) or extra olive oil
Chimichurri
- 1 cup (30 g) packed flat-leaf parsley, finely chopped
- 2 tbsp (6 g) fresh oregano, finely chopped (or 2 tsp dried oregano)
- 3 cloves garlic, minced
- 1/2 tsp (1 g) red pepper flakes (adjust to taste)
- 3 tbsp (45 ml) red wine vinegar
- 6 tbsp (90 ml) olive oil
- 1/2 tsp (3 g) coarse sea salt
- 1/4 tsp (1 g) black pepper

Instructions

1. Pat the surubí steaks dry with paper towels. Drizzle with 3 tbsp (45 ml) olive oil and 2 tbsp (30 ml) lemon juice, then rub with smoked paprika, 1 tsp (5 g) oregano, 1 tsp (6 g) sea salt and 1/2 tsp (1.5 g) black pepper. Let sit 15–20 minutes at room temperature.
2. Meanwhile, make the chimichurri: combine parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, 1/2 tsp (3 g) sea salt and 1/4 tsp (1 g) black pepper in a bowl. Stir and taste; adjust salt or vinegar. Let rest so flavors meld.
3. Prepare the parrilla or grill: heat to medium-high and oil the grates with 2 tbsp (30 ml) neutral oil to prevent sticking. If using charcoal, let coals develop even hot zones for direct grilling.
4. Score the skin side of each steak lightly with a sharp knife to prevent curling. Place fish skin-side down on the hot grill. Cook 4–6 minutes without moving until the skin is crisp and fish releases easily.
5. Flip carefully and cook an additional 3–5 minutes until opaque and just cooked through (internal temperature about 140–145°F / 60–63°C) depending on thickness.
6. Transfer to a platter, season with remaining coarse sea salt and black pepper, spoon chimichurri over the fish, and serve with lemon wedges. Serve immediately with rustic sides like grilled vegetables or boiled potatoes.