Cuban Style Grilled Fish Recipes

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SPICY GRILLED TUNA, CUBAN STYLE



Spicy Grilled Tuna, Cuban Style image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 11

1/3 cup olive oil
1 teaspoon salt
2 teaspoons cayenne pepper
1/3 cup lemon juice
3 large cloves garlic, minced
3 large shallots, minced
2 teaspoons ground cumin
1 bunch cilantro, leaves only, finely chopped
6 (6 ounce) pieces of tuna fillet
Vegetable oil, for greasing the grill
Lemon wedges, for garnish

Steps:

  • In a small mixing bowl, combine the olive oil, salt, cayenne pepper, lemon juice, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the remaining cilantro for garnish).
  • Place the tuna fillet in a large glass or ceramic dish. Rub your fingers over the fish to check for and remove any remaining bones, and pour the marinade over the tuna. Make sure the fish are evenly coated on both sides and marinate for 1 hour in the refrigerator, turning once.
  • Brush a grill or broiler pan with vegetable oil and heat it to high heat. Grill the fillets for 4 to 5 minutes on each side, until done to your liking. Garnish with the remaining cilantro and the lemon wedges.

SEA BASS CUBAN STYLE



Sea Bass Cuban Style image

Easy to prepare - sure to please. Great dish for guests when you have little time (or desire) to slave all day in the kitchen.

Provided by Kiki Hahn

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 45m

Yield 4

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 ½ cups thinly sliced white onions
2 tablespoons minced garlic
4 cups seeded, chopped plum tomatoes
1 ½ cups dry white wine
⅔ cup sliced stuffed green olives
¼ cup drained capers
⅛ teaspoon red pepper flakes
4 (6 ounce) fillets sea bass
2 tablespoons butter
¼ cup chopped fresh cilantro

Steps:

  • Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
  • Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
  • Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 17.4 g, Cholesterol 84.1 mg, Fat 19.4 g, Fiber 3.9 g, Protein 34.2 g, SaturatedFat 5.9 g, Sodium 988.2 mg, Sugar 8.4 g

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  • In a small mixing bowl, combine the olive oil, salt, cayenne pepper, lemon juice, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the remaining cilantro for garnish).
  • Place the fish in a large glass or ceramic dish. Rub your fingers over the fish to check for and remove any bones, and pour the marinade over the fish. Make sure the fish is evenly coated on both sides and marinate for approximately 1 hour in the refrigerator, turning once, (being careful not to marinate for too long so the lemon juice won't cook the fish).
  • Brush a grill or broiler pan with vegetable oil and heat it to high heat. Grill the fish fillets for 4 to 5 minutes on each side, until done to your liking. Garnish with the remaining cilantro and the lemon wedges.


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