Grilled Boga with North African Spices

Ingredients

In this adaptation, the original Argentinian Boga dish is transformed into a North African-inspired delight. The traditional Argentinian grilling technique remains intact, but the flavors are enhanced with a blend of North African spices, such as cumin, coriander, paprika, and cinnamon. These spices add a unique and aromatic twist to the dish, infusing it with the vibrant flavors of North Africa. We alse have the original recipe for Boga a la parrilla, so you can check it out.

• 2 Boga fish fillets (about 200g each) 2 Boga fish fillets (about 200g each)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon ground coriander (5g) 1 teaspoon ground coriander (5g)
• 1 teaspoon paprika (5g) 1 teaspoon paprika (5g)
• 1/2 teaspoon ground cinnamon (2.5g) 1/2 teaspoon ground cinnamon (2.5g)
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 25g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the olive oil, ground cumin, ground coriander, paprika, ground cinnamon, lemon juice, salt, and pepper.
3. 3.
   Place the Boga fish fillets in a shallow dish and pour the marinade over them. Ensure the fillets are evenly coated. Let them marinate for 15 minutes.
4. 4.
   Remove the fish from the marinade and place them on the preheated grill. Cook for about 4-5 minutes per side, or until the fish is cooked through and has grill marks.
5. 5.
   Transfer the grilled Boga to a serving platter and garnish with fresh cilantro.
6. 6.
   Serve hot and enjoy the flavors of North Africa!

Treat your ingredients with care...

• Boga fish — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture.

Tips & Tricks

• If Boga fish is not available, you can substitute it with another firm white fish, such as sea bass or snapper.
• For an extra burst of flavor, add a pinch of saffron to the marinade.
• Serve the grilled Boga with a side of couscous or a fresh salad for a complete meal.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of spices used in the marinade.
• To prevent the fish from sticking to the grill, make sure the grill grates are well-oiled before placing the fish on them.

Serving advice

Serve the grilled Boga as the main course of a North African-inspired feast. Accompany it with traditional North African side dishes, such as couscous, roasted vegetables, or a refreshing tabbouleh salad. Garnish the dish with fresh cilantro for an added touch of freshness.

Presentation advice

Arrange the grilled Boga fillets on a platter, showcasing their beautiful grill marks. Drizzle a little extra olive oil over the fish and sprinkle some chopped cilantro on top for an attractive presentation. Serve with a wedge of lemon on the side to add a pop of color.