Salvadoran-Style Broiled Fish
Salvadoran-Style Broiled Fish
Trimmings:
- 2 tablespoons coarse ocean salt
- 4 (10-to 12-ounce) entire trout, cleaned and skin scored
- ¼ cup yellow mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- ½ medium-size red onion, daintily cut (around 1 cup)
- 1 cup vegetable oil
- Lime wedges, rice, and salad, for serving
Steps to make:
- Rub 1 1/2 teaspoons salt uniformly over outside and within each fish.
- Mix together mustard, Worcestershire sauce, and garlic powder in a little bowl.
- Spread uniformly over outside and within each fish, covering totally.
- Stuff cavities of fish equally with onion cuts.
- Heat oil in an enormous, profound skillet over medium-high to 350°F.
- Cautiously place 2 fish in hot oil, and cook until skin is sautéed and firm, around 4 minutes.
- Flip fish, and cook just until tissue is white all through, 2 to 3 minutes.
- Move to a wire rack. Rehash with staying 2 fish.
- Serve fish with lime wedges, rice, and salad.
Post a Comment