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Fish, Grilled Havana Style (P, TNT)
Source: Three Guys from Miami: Cuban Food with Attitude
Serves: 4

2 pounds fish filets, with skin on (Grouper, Salmon, Kingfish, Tuna, Tilapia)

1/4 cup olive oil
6 garlic cloves
1 medium onion
1 tsp. cumin
1 tsp. oregano
1 tsp. nutmeg
1 tsp. salt
1/4 cup fresh cilantro
Juice of one lime
2 tbsp. vinegar
1/4 cup white wine

Run all of the marinade ingredients through the blender until the onions are finely chopped.

Place filets in a shallow dish and pour marinade on top. Marinate 2 to 4 hours in the refrigerator, but no longer! Otherwise you'll have pickled fish! Make sure your grill is well oiled and the coals are hot and ready.

Place the filets on the grill skin side up, just long enough to put some nice grill marks on the flesh. Then carefully use a steel spatula to flip the filets skin side down. Cover your grill and continue cooking until fish flakes with a fork. Keep an eye on them so they don't burn! Salt and pepper to taste before serving.

Poster's Notes:
Cubans frequently use marinades to infuse meat or fish with delicious spices. This recipe works great with just about any type of fish filet. Make sure to leave the skin on. The skin will keep the filets from shrinking and will keep the fish from sticking to the grill. Once the fish is done, you can easily remove the skin before serving, or leave it on if you like!

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A