Grilled cusk-eel with creole salad is a fresh and delicious option to enjoy with family. A marinade with intense flavors enhances the taste of the cusk-eel when grilled. The salad, with tomatoes, onion, peppers, and garlic, perfectly complements the dish. A combination of flavors that will transport you to Latin America.
To enjoy a delicious grilled cusk-eel with creole salad, the fillets should be marinated so they absorb the flavors.
It is important to sear the cusk-eel on the grill and cook the salad ingredients until tender.
When serving, sprinkle with parsley and dress the salad with olive oil and balsamic vinegar for a special touch.
You can replace the salad with a creole sauce. For the garnish, cut the vegetables into small cubes and season with chopped garlic, balsamic vinegar, and oil.
Grilled Cusk-Eel with Creole Salad
Ingredients
1,5 kilogram of Cusk-eel (8-10 fillets)
Marinade:
200 milliliters of Olive oil (1 cup)
100 milliliters of Lemon juice (half a cup)
Salt, black peppercorns, and chopped fresh parsley
Garnish:
750 grams of Fresh cherry tomatoes (10 medium)
500 grams of Red bell pepper (2 medium)
400 grams of Onion (2 medium)
1 garlic clove
50 milliliters of Olive oil 50 cc (2 tablespoons)
Balsamic vinegar (1 tablespoon)
Salt
Preparation
Step 1 : To start, carefully mix the marinade ingredients and then marinate the fillets in it for one hour to absorb all the flavors.
Step 2 : Next, preheat a grill or barbecue very well and sear the fillets on both sides, basting them with the marinade during cooking so they absorb it properly.
Step 3 : While the fillets cook, prepare the salad by cutting the tomatoes into quarters, the onion into wedges, the peppers into large cubes, and the garlic into thin slices.
Step 4 : Once cut, season with salt and bake in a very hot oven until tender.
Step 5 : Once ready, let cool.
Step 6 : When serving, it’s recommended to sprinkle the fillets with parsley and serve with the salad, seasoned with olive oil and balsamic vinegar to add a special and delicious touch.
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