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Grilled Fish • Pescado a la Parrilla

Servings: 6


  • 2 pounds fresh swordfish, salmon, grouper or sea bass cut into steaks or filets at least 1 inch thick
  • 3 tablespoons soy sauce
  • 3 tablespoons sherry
  • 2 tablespoons lime juice (preferably key lime)
  • 1 tablespoon sesame oil
  • ½ tablespoon fresh ginger, grated and chopped
  • ½ tablespoon sugar (preferably raw sugar)
  • 1 Clove garlic, mashed and minced
  • Directions

    Combine all the ingredients except the fish to make a marinade.

    Place the fish in a flat glass or china dish.

    Pour the marinade over the fish and marinate for at least 1 hour, turning a few times.

    Scrape the garlic from the fish.

    Grill over hot coals or in the oven broiler, 10 or 15 minutes on each side depending on the thickness of the fish.

    Cook until the fish flakes easily.

    Serve with brown or basmati rice and slices of lemon

    Sea Food


    Fish in Escabeche
    Escabeche de Pescado

    Cuban Cooking





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    Last time this page was edited August 25, 2015
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