Grilled Marinated Fish with Guatemalan Flavors

Ingredients

In this adaptation, we incorporate Guatemalan flavors into the traditional Korean dish of Hongeo. The original dish is typically made with fermented skate, which is not readily available in Guatemalan cuisine. Instead, we use a firm white fish, such as tilapia or snapper, and marinate it with Guatemalan spices and citrus juices. The grilling technique remains the same, but the accompanying side dishes and flavors are adjusted to reflect the Guatemalan culinary traditions. We alse have the original recipe for Hongeo, so you can check it out.

• 4 fillets of firm white fish (tilapia or snapper) (500g / 1.1 lb) 4 fillets of firm white fish (tilapia or snapper) (500g / 1.1 lb)
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 2 tablespoons lime juice (30ml) 2 tablespoons lime juice (30ml)
• 2 tablespoons orange juice (30ml) 2 tablespoons orange juice (30ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon paprika (5g) 1 teaspoon paprika (5g)
• 1 teaspoon dried oregano (5g) 1 teaspoon dried oregano (5g)
• 1 teaspoon brown sugar (5g) 1 teaspoon brown sugar (5g)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh salsa, for serving Fresh salsa, for serving
• Fried plantains, for serving Fried plantains, for serving
• Cooked black beans, for serving Cooked black beans, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the soy sauce, lime juice, orange juice, minced garlic, ground cumin, paprika, dried oregano, brown sugar, salt, and pepper. Mix well to create the marinade.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them. Ensure that the fish is evenly coated. Cover the dish and refrigerate for at least 30 minutes, allowing the flavors to meld.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the fish from the marinade and discard any excess marinade. Place the fish on the preheated grill and cook for about 4-5 minutes per side, or until the fish is cooked through and has a nice char.
5. 5.
   Once cooked, remove the fish from the grill and let it rest for a few minutes.
6. 6.
   Serve the grilled fish with fresh salsa, fried plantains, cooked black beans, and garnish with fresh cilantro.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality to achieve the best flavor and texture.
• Fresh salsa — Use ripe tomatoes, onions, cilantro, lime juice, and jalapenos to make a vibrant and refreshing salsa.
• Fried plantains — Choose ripe plantains with yellow skin. Slice them and fry until golden brown for a sweet and savory side dish.
• Cooked black beans — Soak dried black beans overnight, then cook them until tender. Season with salt, pepper, and spices for added flavor.

Tips & Tricks

• If you prefer a spicier flavor, add a dash of hot sauce or a pinch of cayenne pepper to the marinade.
• For a smokier taste, grill the fish over charcoal instead of a gas grill.
• If you don't have access to fresh fish, you can use frozen fish fillets. Thaw them completely before marinating.
• Experiment with different types of fish to find your favorite flavor combination.
• Serve the dish with warm tortillas for a Guatemalan twist on fish tacos.

Serving advice

Serve the Grilled Marinated Fish with Guatemalan Flavors as the main course of a tropical-inspired meal. Plate the fish fillets alongside the fresh salsa, fried plantains, and cooked black beans. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the grilled fish fillets on a platter, placing them at an angle for an appealing presentation. Surround the fish with vibrant salsa, and add a sprinkle of fresh cilantro on top. Serve the fried plantains and black beans in separate bowls to create a visually appealing and appetizing spread.