| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 3g | 9g |
| sugars | fibre | protein | salt |
| 3g | 6g | 35g | 0.7g |
Over the years, I’ve cooked countless variants of seafood dishes, but one recipe that I’ve been particularly taken with is the Grilled Fish with Huacatay Marinade. Despite my Italian-American roots, this Peruvian delicacy has a special place in my heart and often finds itself gracing my family’s dinner table.
The Elements that Speak Volumes
This Grilled Fish with Huacatay Marinade is a welcoming fusion of fresh fish filets encased in a robust marinade. It resonates with my love for well-balanced, flavourful dishes, much reminiscent of my cherished Italian culinary traditions. The ingredients – garlic, onion, cilantro, mint, and huacatay, to name a few – all play leading roles in this South American melody – a flavour crescendo that brings joy to the taste buds.
Health Benefits & Suitable Combinations
There’s more to this Grilled Fish with Huacatay Marinade recipe than just great taste. It’s a nutrient-rich meal that introduces all the beneficial properties of fish into your diet – full of omega-3 fatty acids, lean protein, and essential vitamins and minerals. The avocados add a creamy texture, yes, but they also infuse the dish with heart-healthy monounsaturated fats and almost twenty vitamins and minerals!
Consider complementing this dish with something bright and acidic – Peruvian Grilled Chicken or a simple Cucumber Salad would be great choices. They offset the rich flavors and provide balance to your meal.
While far from my traditional Sunday spaghetti and meatballs, the Grilled Fish with Huacatay Marinade has been a treasured addition to my repertoire. It’s a delicious reminder that food is a universal language – no matter the dish’s origin, it gathers us together in celebration.
A Taste of Adventure
As someone who enjoys hiking, preparing this dish feels like embarking on a culinary journey, exploring the palate’s wilder side with each flavorful bite. The aroma of the unique Huacatay – Peruvian black mint – combined with the piquant aji amarillo pepper – conjures an exciting sense of adventure, like the discovery of an unmarked trail.
Certainly, as a grandfather, it’s the kind of meal I’d love to teach my grandkids—passing on my love for food, just like my Italian grandparents did for me.
What You’ll Need
- 6 fresh fish fillets
- 2 cloves garlic
- 1 large onion
- 1 bunch fresh cilantro
- 1 bunch fresh mint
- 1 bunch huacatay (Peruvian black mint)
- 2 fresh aji amarillo peppers
- 1/2 cup white vinegar
- 1/2 cup vegetable oil
- Salt and pepper to taste
- 3 limes, juiced
- 2 avocados, sliced for garnish
Method
Step One:
To begin, clean your fish fillets and set them aside. Then, peel and roughly chop your garlic and onion.
Step Two:
Wash the herbs thoroughly and pat them dry. Remove the stems and use only the leaves. De-seed the aji amarillo peppers and chop them roughly.
Step Three:
In a food processor or blender, combine the garlic, onion, cilantro, mint, huacatay, aji amarillo peppers, vinegar, half quantity of the oil, lime juice, salt and pepper. Blend until you achieve a smooth paste. This is your huacatay marinade.
Step Four:
Marinate the fish fillets with the prepared huacatay mixture. Make sure all the fillets are thoroughly coated. Leave the fish to sit in the marinade for at least 2 hours in the refrigerator.
Step Five:
Preheat your grill to medium heat. Drizzle the remaining oil on the grates of the grill to prevent the fish from sticking.
Step Six:
Grill the fish on medium heat for about 5 minutes on each side or until it is cooked through and has a nice color.
Step Seven:
Squeeze some fresh lime juice over the grilled fish before serving. Garnish with sliced avocados and serve while it’s still hot. Enjoy your Grilled Fish with Huacatay Marinade!
