♨️ A summer recipe for one of my favorite fish main courses! A delicious GRILLED FISH made with Argentine parrilla! Vamonoooos! Today we cook outdoors and speak Argentine!
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What is Argentine parrilla? Well, simple, it's the grill for grilled meat! But in Argentina the parrilla is much more. It's home, it's family, it's friends and food (especially meat). In two words it is THE RITE.
#grilled #fish #parrilla
There can be no Argentine house without a parrilla. And, even if we are in Nettuno, in Italy near Rome, with this great accessory by B&B Srl Forni e Barbecue (aidesignitaliano.com/shop/) it is like being in Buenos Aires, directly overlooking the Atlantic Ocean.
Because the peculiarity of the Argentine parrilla is that the grill on which meat, fish and vegetables can be roasted can be raised and lowered thanks to a chain mechanism that regulates the distance from the embers. Just like the one that transformed my barbecue today.
And we make a succulent grilled mixed fish, more precisely we have fun with a huge redfish, a weever and a grilled squid! Not the usual grilled fish, because at Casa Mariola we like to vary. And I also and above all like to show you how to cook fish on the grill and which one to choose when you go shopping. In addition, I made you some side dishes and sauces that are all a program!
Come vamos, let's roll up our sleeves because we start grilling hard!
🔥 PREPARATION:
00:00 Introduction to today's recipe: Grilled fish argentinian way
00:58 Ingredients
01:13 We load the BBQ with wood. More than Barbecue, today we make a fish parrilla!
02:16 Let's dedicate ourselves to the side dishes: Blanch the escarole in a saucepan for 3 minutes, then raise it and let it drain.
02:52 For the sauce that accompanies the redfish, cut the cherry tomatoes into small pieces and keep them in a bowl, add the grated fresh garlic, extra virgin olive oil, salt, olivette, basil and bottarga
05:46 Clean the green beans and blanch them in boiling salted water
07:25 Prepare the embers. Season the scorpion fish and the weever with oil, salt and garlic inside and grease the squid and roast the fish on the grill, checking the height of the parrilla and cooking.
11:23 Raise the green beans, season with garlic, oil, salt and mix
12:11 Sauté the escarole in a pan with plenty of extra virgin olive oil, fresh garlic, pistachios, raisins, salt and olives
15:20 For the sauce that accompanies the weever, melt the butter and the anchovy scraps in a pan. Add a grated lemon zest
16:43 For the sauce that accompanies the squid, make the juice of half a lemon and add extra virgin olive oil, salt, chopped parsley and mix
Serve the green bean salad, the sautéed escarole, the various sauces to accompany and finally the grilled fish.
6:21 pm Tasting moment: accompany everything with a nice glass of wine kindly offered by mother Fiorella who is hosting us on her Neptune terrace. Mom says he came in wonder. And who am I to contradict it? 😋 Make your fish parrilla again and let me know how it is!
🔴 For this recipe you might need:
- Colored bowls: amzn.to/3q25R9A
- Iron pan 28 cm: amzn.to/3kyvm1K
- Portable induction plate for terrace: amzn.to/3qL06gQ
🔥 INGREDIENTS
Redfish, weever and squid
Escarole
Various tomatoes
Butter
salt
Evo oil from impresaagricolafratellilicari.it
Cantabrian anchovy trimmings from magnofood.com/
Pistachios
Raisins
Fresh garlic
Green beans
Parsley
Lemon
Olives
Basil
Mullet bottarga
🙏 SPECIAL THANKS:
🔥 WOOD-BURNING BARBECUE and PARRILLA produced by B&B Srl Forni e Barbecue (Umbria, Italy)
Use the 7% discount code "MAX7"
Shop online aidesignitaliano.com/shop/
Fixed +39 075 8501508 Mobile 338 7354910
Email: info@aidesignitaliano.com
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