Before grilling the fish, marinate the fillets for several hours in a mixture of spices, onions, garlic, and hot peppers. Then watch carefully so as not to overcook the fish.
Summary
| Course | Main Dish |
| Servings (Default: 4) |
Ingredients
Ingredients- Garlic – 6 cloves
- Fresh chili peppers – 4 pcs.
- Small onions – 2 pcs.
- Fresh thyme leaves – 2 tbsp
- Dark brown sugar – 3 tbsp
- Allspice, ground pepper – 2 teaspoon.
- Ground cinnamon – 1 teaspoon
- Nutmeg – ½ teaspoon
- Sea salt – ½ teaspoon.
- Black pepper, freshly ground – 1 teaspoon.
- Fillet of dense, white sea fish – 675-700 g
- Lime wedges
Print Recipe
Pin Recipe Instructions
- Blend garlic, chili peppers, onions, fresh thyme, brown sugar, allspice, ground pepper, cinnamon, nutmeg, sea salt, and black pepper in a blender until smooth and pasty.
- Place fish fillets in a resealable plastic bag, add the marinade, seal the bag, and mix well. Refrigerate for at least 2 hours, preferably overnight.
- Preheat your grill to medium heat, approximately 175°C (350°F).
- Grill the fish for 3-5 minutes on each side until the flesh is opaque and cooked through (internal temperature 63°C / 145°F).
- Cut the grilled fish into pieces and serve immediately with lime wedges, fresh bread, and green salad.
Enjoy your meal!
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