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Peruvian Fish Grill

Serves 4 to 6 Entree seafood, Fish

Peruvian Fish Grill

In the heart of Peruvian homes, the Fish Grill emerges as a centerpiece for gatherings that are as informal as they are cherished. This dish embodies the simplicity and warmth of a Peruvian family meal, where the act of cooking is as intuitive as the conversations that flow around the table. Salt is judged by hand, guided by generations of taste, and the fish is lavished with generous amounts of fat, honoring a tradition that celebrates abundance and sharing.

When prepared, the fish is a harmonious blend of crisp skin and tender, flaky flesh. The olive oil imparts richness, while a squeeze of lemon enlivens each bite with a burst of freshness. The herbs, subtly aromatic, weave through the dish, accentuating its natural flavors. This is not just a meal but a canvas of textures, inviting diners to savor each mouthful in the company of family and friends.

Ingredients

  • 2whole fish
  • 2 tbspolive oil
  • lemon — sliced
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Start by cleaning the fish thoroughly. Rinse each fish under cold running water to remove any scales or impurities. Pat them dry with paper towels, ensuring they are completely dry to help the skin crisp up during grilling.
  2. Prepare the grill by preheating it to medium-high heat. While the grill is heating, rub each fish with 2 tablespoons of olive oil, making sure to coat both the outside and inside cavities. This will prevent the fish from sticking to the grill and add flavor.
  3. Season the fish generously with fine sea salt and black pepper, both inside and out. Slice a lemon in half and squeeze the juice over the fish, then stuff the cavities with fresh herbs of your choice, such as cilantro or parsley, to infuse the fish with aromatic flavors.
  4. Place the fish on the hot grill. Cook for about 4-5 minutes on each side, or until the fish is just opaque and the skin is crisp. You can tell it's done when the flesh flakes easily with a fork and has turned from translucent to a solid white color.
  5. Once cooked, remove the fish from the grill and taste a small piece to check for seasoning. Adjust with additional salt if necessary. Serve the fish immediately, garnished with extra lemon wedges for squeezing over the top, and enjoy the dish with family and friends.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

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