Jul 14 2026
Restaurants›Superior Bar & Grill MidCity›Pescado Recipe

Pescado Recipe

Inspired by Superior Bar & Grill MidCity
Time1h 15m
Serves4

Mesquite grilled fish, served with rice and choice of soup

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Ingredients

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Fish Marinade

Rice

Soup (optional)

Method

Fish Marinade

  1. 1

    Prepare the Marinade

    In a bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, paprika, salt, black pepper, and chopped cilantro.

  2. 2

    Marinate the Fish

    Place the fish fillets in a shallow dish and pour the marinade over them. Ensure the fish is well-coated. Cover and refrigerate for at least 30 minutes.

Rice

  1. 3

    Rinse the Rice

    Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.

  2. 4

    Cook the Rice

    In a medium saucepan, combine the rinsed rice, water, salt, and olive oil. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and water is absorbed.

Grilling the Fish

  1. 5

    Preheat the Grill

    Preheat your grill to medium-high heat. If using a mesquite wood plank, soak it in water for at least 30 minutes before grilling.

  2. 6

    Grill the Fish

    Remove the fish from the marinade and place it on the grill. Grill for about 4-5 minutes on each side, or until the fish flakes easily with a fork and has grill marks.

Soup (optional)

  1. 7

    Prepare the Soup

    In a large pot, combine vegetable broth, sliced carrots, celery, chopped onion, minced garlic, bay leaf, salt, and black pepper. Bring to a boil.

  2. 8

    Simmer the Soup

    Reduce heat to low and let the soup simmer for 20-25 minutes, or until the vegetables are tender. Stir in fresh parsley before serving.

Serving

  1. 9

    Plate the Dish

    Serve the grilled fish on a plate alongside a scoop of rice and a bowl of soup if desired. Garnish with additional cilantro and lime wedges.

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