Best way to cook
Nutritional value: High in vitamin B12, B6 and iron
Grilling fish gives you a great advantage as you have complete control over the temperature. Always coat your fish with oil or fat to prevent sticking. As you’re heating your grill, cover the grate loosely with aluminium foil. The intense heat will cause any residue to dissolve, starting the cleaning process for you. This also minimizes sticking.
Blast the heat to 288°C. Remove the aluminium foil. Using a grill brush, scrape the grate clean. Fold a few sheets of paper towels into a small pad, dip them in oil using tongs and rub over the bars of the grate until it looks glossy.
Choose fillets that are thick and sturdy for grilling and can stand up to the intense heat of a live fire. Cut your fish into portions that have an even thickness to ensure you don’t have any dry or undercooked parts. Coat your fish with some olive oil, salt and pepper and place it skin-side down and diagonally on the grill.
This makes it easier to flip the fish as it’s lying on an angle. The fish will take 8 minutes to cook through per inch of thickness, taking about 3-5 minutes per side. Reduce the heat to medium, cover the grill and let it cook. When cooked properly, the meat will be firm to the touch, flake easily with a fork and appear opaque all the way through.
Aguachile-style Octopus and Cucumber Ceviche
- 300 grams octopuses(rinsed and cooked)
- 1 cucumber
- 1/2 purple onion
- 2 serrano chile(may substitute with jalapeno peppers)
- 3 lime
- worcestershire sauce
- soy sauce
- ground black pepper
- chili powder(may substitute cayenne pepper)
- Wash and peel the cucumber, slice it in half, take out the seeds and cut into .5 centimeter slices. Layer the cucumber slices in a casserole dish.
- Slice the octopus to approximately the same thickness as the cucumber, and layer it on top of the cucumber slices.
- Thinly slice the onion and Serrano chillies, and add them to the dish.
- Prepare a dressing by combining the lime juice, a few drops each of Worcestershire sauce and soy sauce, black pepper, and chili powder. Pour the dressing onto the layered ingredients in a casserole dish.
*Recipe provided courtesy of Yummly