Making the iron is as easy as preparing any other grilled fish, but if you want the meat to be full of flavor and do not stick in the pan, then you must pay attention to this recipe step by step. The mojarra It is a very popular fish in Mexico and in other countries as in Spain it is known as Sargo. Normally fried, but if you are diet and want to take care of your health, I recommend you try it on the plate following the step by step of this easy and fast recipe. We are then with the grilled sargo recipe and forget about the grilled fish dishes for flavorless and boring diet.
| 🚻 2 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Plato |
| Ingredients to make grilled mojarra: |
| 2 whole mojarras 3 lemon salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make grilled mojarra:
1. To prepare our grilled fish recipe, we started by cleaning the wetting. Ask the fisherman to take off the scales and guts. When you have washed it, make three transverse and deep cuts on each side, as seen in the photo.
2. It spreads enough salt in each of the cuts made, do not be afraid with the salt, because you will see that the fish will not be salted at all. You can use half a teaspoon for each opening and another average for the entire fish surface.
3. Squeeze the lemons, taking care that no seed is sneaked. Then place each fish in a container or bowl and spray with the lemon juice. Add enough liquid in all openings and all over the fish. Due the wetting marbles for about 10 minutes.
4. To cook the grilled fish, heat an anti-adherent pan over medium high heat and when it is very hot, place the fish one by one, lowering the flame over medium heat. Cocina about 3-5 minutes on each side to seal The skin and does not stick the grilled fish.
5. To finish cooking the sargo, cover the pan and give a couple more turns to each side until you check that the fish of the fish is very golden and the meat made. If you want to make fried mojar, instead of placing it in a pan, take it directly to a pot with hot oil like in the fried gold recipe.
6. serves the grilled mojarra with a splash of garlic oil and parsley and enjoy the fresh flavor of this rich fish. The garlic and parsley sauce that we recommend is the same as we use as vinaigrette in the paste salad recipe with prawns. And if you want other ideas for cooking Sargo, you can take a look at the Mojarra recipe to the garlic mojo, a very popular dish in Mexico.
