Dorada a la parrilla
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2/5 |
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12 - 15 minutes |
2-3 |
Dorada a la Parrilla is a classic Argentine dish featuring fresh dorado fish grilled over hot coals. Coated with a flavorful sauce of white wine, aromatic herbs, olive oil, salt, and pepper, the fish develops a smoky, crispy skin while staying tender inside. This simple yet delicious dish highlights Argentina’s love for grilling and fresh ingredients, perfect enjoyed with a glass of chilled wine. 🐟🔥🍷
INGREDIENTS
- 1 whole dorada (sea bream), about 800 g–1 kg — cleaned and scaled
- 2–3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, finely chopped
- Juice of 1 lemon (plus extra wedges for serving)
- Salt and black pepper, to taste
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(Optional) A pinch of paprika or chili flakes for extra flavor
PREPARATION
🔥 Cooking (Parrilla / Grill):
-
Preheat the grill:
* Heat the parrilla (or barbecue) to medium-high heat.
* Lightly oil the grates to prevent sticking.
* If using charcoal, wait until the coals are hot and covered in white ash. -
Grill the dorada:
* Place the fish directly on the grill (or in a fish basket for easier turning).
* Grill for 6–8 minutes per side, depending on size.
* The skin should be crisp and golden, and the flesh should flake easily. -
Finish and serve:
* Remove from the grill and drizzle with a little more olive oil and lemon juice.
* Garnish with fresh parsley.
