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Grilled Sea Bass in Red Chile Marinade |
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Serves: 4
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(Robalo Asado en Adobo)
Category: Sautéed, Fried, and Grilled Whole Fish and Fillets
One of the newer and easiest ways to cook boneless fish fillets is on a stovetop grill pan. The raised ridges on the pan make an attractive pattern on the fish. A nonstick skillet can also be used. The spicy red chile paste in this dish colors the exterior of the fish in beautiful contrast to the white interior and hits the taste buds with hot flavor. Other firm white fish fillets, such as swordfish or halibut, are also excellent in this recipe. Mango-Avocado Salsa (see Salsas, Sauces, and Condiments) goes well with the fish.
3 to 4 tablespoons Red Chile Paste
4 (6- to 7-ounce) sea bass fillets, each about 3/4-inch thick
2 teaspoons olive oil
1. Prepare the adobo. Then, trim the skin off the fish, if any, and thinly spread the chile paste all over the flesh. Cover and let marinate at least 1 hour and up to 6 hours.
2. Heat a stovetop grill pan or nonstick skillet over medium heat. Brush the pan and the fish lightly with the olive oil. Lay the fish on the hot pan, and cook about 4 to 5 minutes per side, or until the fish has nicely browned grill marks on the outside, is opaque but still moist inside, and just barely flakes when tested with a fork. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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