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Cuban Grilled Salmon
Add a touch of Cuban seasoning and spice up your nightly meal with this grilling recipe.
- 1/2 cup olive oil
- Juice of one lime
- Juice of one lemon
- 6 cloves garlic, crushed
- 1/4 cup chopped cilantro
- 1 teaspoon oregano
- 1 bunch green onions, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon red pepper flakes
- salt and pepper to taste
- Mix all marinade ingredients.
- Place fish in a shallow pan and cover with the marinade. Cover pan with plastic wrap and refrigerate for no more than 2 hours. Remove fish from marinade.
- Make sure your grill surface is clean and well oiled. Set up your gas or charcoal grill so that you have a section of grill surface with no source of direct heat beneath it. (Bank the coals to the side of a charcoal grill, or turn off the middle or end burners on a gas grill.)
- Drizzle a little olive oil on the fillet and place it on the hot side of the grill skin side up just long enough to put some nice grill marks on the flesh.
- Then carefully use a steel spatula to flip the fillet skin-side down on the cooler section of the grill. Try to cook the fish at a low heat -- "low and slow" is definitely the way to go!
- Cover your grill and continue cooking until the fish flakes with a fork. Keep an eye on the fish so it doesn't burn. Salt and pepper to taste.
- Allow approximately 1/2 to 3/4 pound per person depending on your side dishes. The marinade recipe makes enough for approximately three pounds of fish fillets.
- This recipe works great with just about any type of fish fillet. Make sure to leave the skin on the fish.
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