Filete De Pescado Al Grill Recipe
Grilled fresh white fish served over house-made chef sauce.
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Ingredients
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Fish & Marinade
Chef Sauce (House-made)
To Finish & Serve
Method
Fish & Marinade
Prepare fish
Pat the fillets dry with paper towels. Trim any thin edges so the fillets are of even thickness for uniform cooking.
Make marinade
In a shallow dish, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, minced garlic, smoked paprika, kosher salt, and black pepper until combined.
Marinate
Place the fish fillets in the dish skin-side down (if skin-on). Spoon the marinade over each fillet so they are lightly coated on both sides. Cover and refrigerate for 15–30 minutes (no more than 30 minutes to avoid 'cooking' the fish in the acid).
Chef Sauce (House-made)
Combine sauce ingredients
While the fish rests, in a small bowl combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tbs fresh lime juice, 1 tsp Dijon mustard, chopped capers, minced shallot, and 1 tbs chopped fresh dill. Stir until smooth.
Season sauce
Add 1/2 tsp hot sauce if using, then season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or seasoning (add more lime or salt to preference). Cover and refrigerate until ready to plate.
Grilling & Finish
Grill fish
Place fillets on the grill, presentation side down first. Cook without moving for 3–5 minutes depending on thickness (about 1-inch thick = ~4 minutes). Flip gently using a spatula and grill the other side 2–4 minutes, until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 135–140°F (57–60°C) for moist doneness. If fillets are skin-on, start skin-side down and finish skin-side up.
Rest
Transfer grilled fillets to a warm plate and let rest 2 minutes. Spoon 1–2 tbs of the chef sauce under each fillet or spread a thin layer on the plate before placing the fish so it rests atop the sauce.