Codornices A La Parrilla Con Salsa De Higos (grilled Quail With Fig Sauce)
Codornices a la Parrilla con Salsa de Higos is a traditional dish from Aragonese cuisine that features succulent grilled quail served with a rich fig sauce. This recipe is perfect for a special occasion or a gourmet dinner at home.
Ingredients
- 8 quail
- 1 cup fresh figs, chopped
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the grill to medium-high heat.
- Season the quail with salt and pepper, then brush with olive oil.
- Grill the quail for 6-7 minutes on each side, or until fully cooked.
- In a small saucepan, combine the chopped figs, balsamic vinegar, and honey. Simmer for 5-7 minutes until the sauce thickens.
- Once the quail is cooked, serve with the fig sauce drizzled on top.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Grill Tongs Basting brush Saucepan
Tools
Knife Cutting board
Serving suggestions
Serve the grilled quail with fig sauce alongside a fresh green salad and roasted potatoes.
Tips & tricks
For a smoky flavor, consider grilling the quail over wood chips or adding a dash of smoked paprika to the fig sauce.
Cost
$20