Pargo Rojo A La Plancha: Colombian Grilled Red Snapper
Pargo Rojo a la Plancha is a popular Colombian dish featuring grilled red snapper. This flavorful and aromatic dish is a staple in Colombian coastal cuisine, known for its fresh and vibrant flavors.
Ingredients
- 4 red snapper fillets
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 lime, cut into wedges
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix the olive oil, minced garlic, cumin, paprika, salt, and pepper.
- Brush the red snapper fillets with the olive oil mixture.
- Place the fillets on the grill and cook for 4-5 minutes on each side, or until the fish is cooked through and has grill marks.
- Remove from the grill and serve with lime wedges.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Fat
- 12g
- Carbohydrates
- 5g
Supplies
Grill Tongs Bowl Brush
Tools
Knife Cutting board
Serving suggestions
Serve the Pargo Rojo a la Plancha with a side of coconut rice and a fresh avocado salad.
Tips & tricks
For best results, ensure the grill is well-oiled before placing the fish fillets to prevent sticking.
Cost
$20