Quick Weeknights · Argentine
Pescado a la Parrilla con Limón y Perejil
I marinate these white fish fillets in fresh lemon and parsley to highlight the clean, coastal flavors of Argentina.
Why This Works
This recipe relies on the freshness of the fish and the brightness of lemon and parsley. Grilling imparts a lovely smoky flavor without adding heavy fats.
The Upgrade
Wrap each fillet in parchment paper with a pat of butter, a lemon slice, and some herbs before grilling for a foolproof, steamed-fish result.
Chef's Secret
Michelin TechniqueEnsure your grill is hot before placing the fish. A hot surface creates instant sear marks and prevents the delicate fish from sticking and falling apart.
Ingredients
Total time including resting: 25 min
Directions
Preheat your grill or grill pan to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking.
Pat the fish fillets dry with paper towels. This ensures a better sear and prevents sticking.
In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, chopped parsley, salt, and pepper to create a simple marinade.
Place the fish fillets in a shallow dish and pour the marinade over them. Let them marinate for about 5-10 minutes. Don't marinate for too long, as the acid in the lemon can 'cook' the fish.
10 minCarefully place the marinated fish fillets onto the hot grill. Grill for 3-5 minutes per side, depending on the thickness of the fillets.
10 minThe fish is done when it flakes easily with a fork and is opaque throughout. Avoid overcooking, as white fish can become dry quickly.
Use a fish spatula to carefully remove the grilled fish from the grill.
Serve immediately, garnished with fresh lemon slices and a sprinkle of extra parsley if desired.
Wine Pairing
Torrontés
White Wine
The BottleSusana Balbo Signature Torrontés
The floral aromatics of Torrontés emphasize the brightness of fresh lemon and parsley, while its crisp acidity keeps the palate refreshed. It is the quintessential pairing for coastal Argentine white fish.
Nutrition per Serving
320
calories
40g
protein
8g
carbs
15g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Roasted Baby Potatoes
Roast halved potatoes with sea salt and rosemary for a hearty, starchy foundation for the light fish.
Ingredients
Directions
Preheat your oven to 450°F and place a heavy baking sheet inside to heat.
In a mixing bowl, toss the halved potatoes with olive oil, minced rosemary, sea salt, and pepper until evenly coated.
Carefully arrange the potatoes cut-side down on the preheated baking sheet.
Roast for 18–20 minutes until the undersides are deeply caramelized and the skins are crisp.
Remove from the oven, toss once more to distribute the rendered rosemary oil, and serve immediately.
Side Dish
Sautéed Spinach
Quickly wilted spinach with garlic adds a clean, mineral element that pairs perfectly with the lemon-parsley fish.
Ingredients
Directions
Heat olive oil in a large skillet over medium heat.
Add sliced garlic and red pepper flakes (if using); sauté until fragrant, about 30 seconds, being careful not to burn.
Add spinach to the skillet in batches, if necessary, allowing it to wilt slightly before adding more.
Toss the spinach gently until just wilted, about 2-3 minutes.
Remove from heat. Stir in lemon juice and chopped parsley.
Season with sea salt and freshly ground black pepper to taste.
Member Reviews
How did it turn out?
Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.