Fish/seafood Recipe

Name: Rodizio Grill Brazilian Steakhouse Sarasotas Fish/Seafood Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb firm white fish fillets or seafood (cod, halibut, mahi-mahi, salmon, or large shrimp); 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 tbsp soy sauce (or tamari for gluten-free); 1 tsp honey or light brown sugar; 2 cloves fresh garlic, minced; 1 tsp fresh ginger, grated; 2 tbsp fresh parsley or cilantro, chopped; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 0.25 tsp red pepper flakes (optional); 1 each lemons, sliced (for serving); 1 tsp olive oil or cooking spray (for pan or grill); 1 tbsp fresh herbs for garnish (extra parsley/cilantro)

Inspired by Rodizio Grill Brazilian Steakhouse Sarasota

Time45m

Serves4

Our fish and seafood selection varies from market to market based on what is available and in season. Not all locations offer fish at all times. Each fish and seafood selection is trimmed and marinated in a simple sauce that accentuates the flavor of this lean meat.

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Ingredients

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Marinated Fish/Seafood

1 lb firm white fish fillets or seafood (cod, halibut, mahi-mahi, salmon, or large shrimp)

3 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

1 tbsp soy sauce (or tamari for gluten-free)

1 tsp honey or light brown sugar

2 cloves fresh garlic, minced

1 tsp Fresh ginger, grated

2 tbsp fresh parsley or cilantro, chopped

1 tsp kosher salt

1 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional)

1 each lemons, sliced (for serving)

To Serve (optional)

1 tsp olive oil or cooking spray (for pan or grill)

1 tbsp fresh herbs for garnish (extra parsley/cilantro)

Method

Marinated Fish/Seafood

Trim and pat dry

Rinse the fish or seafood under cold water and pat thoroughly dry with paper towels. Trim off any remaining skin, bones or connective tissue from fillets. If using shrimp, peel and devein if needed, leaving tails on or off as preferred.

Prepare the marinade

In a medium bowl combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon soy sauce, 1 teaspoon honey (or light brown sugar), 2 minced garlic cloves, 1 teaspoon grated fresh ginger, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes (optional). Whisk until fully emulsified and the honey is dissolved.

Marinate

Place the fish or seafood in a shallow dish or resealable plastic bag. Pour the marinade over, turning to coat all surfaces. Add 2 tablespoons chopped parsley or cilantro. Cover or seal and refrigerate: for delicate fish (tilapia, cod) 15–30 minutes; for thicker fillets (halibut, salmon) 30–60 minutes; for shrimp 15–30 minutes. Do not marinate longer than 60 minutes for most seafood to avoid texture breakdown.

Bring to room temperature

Remove the fish from the refrigerator 15 minutes before cooking to take the chill off and promote even cooking. Reserve the marinade.

Preheat cooking surface

Heat a nonstick or heavy-bottom skillet over medium-high heat or preheat a grill to medium-high. Brush the pan or grill grates lightly with 1 teaspoon olive oil or spray with cooking spray to prevent sticking.

Cook the fish/seafood

For fillets: place skin-side down (if skin-on) and cook 3–5 minutes without moving until the underside is golden and releases easily. Flip and cook another 2–5 minutes until opaque and just cooked through (internal temp ~135–140°F/57–60°C for most fish; 145°F/63°C if you prefer fully cooked). For shrimp: cook 1–2 minutes per side until pink and opaque. If using a grill, cook with the lid closed, following the same timing guidelines.

Finish with reserved marinade (optional)

If you want extra flavor and are sure the marinade did not contact raw seafood after marinating, you may spoon a small amount over cooked fish. If the marinade did contact raw seafood, bring it to a boil in a small saucepan for 2–3 minutes to kill bacteria before using as a sauce. Alternatively, make a fresh quick pan sauce by deglazing the skillet with 1 tablespoon lemon juice and 1 tablespoon olive oil, scraping up brown bits, and pouring over the fish.

Rest and garnish

Transfer cooked fish/seafood to a warmed plate and let rest 2–3 minutes. Squeeze fresh lemon over the top, garnish with reserved chopped herbs and serve with lemon slices.

To Serve (optional)

Serve the marinated fish or seafood with simple accompaniments such as steamed vegetables, a green salad, or rice/pilaf. Offer extra lemon wedges and a sprinkle of fresh herbs on the plate.