Pescado Asado con Laurel 2001 (Grilled Fish with Bay Leaves)

Recipe from Consejo Nacional para la Cultura y las Artes (Mexico) Editorial Océano de México. La Cocina Familiar en el Estado de Nayarit. México : CONACULTA : Océano, 2001, pp. 35.

Summer is the time for outdoor grilling–this week we have a grilled fish recipe from CONACULTA’s La Cocina Familiar series. Located on Mexico’s central west coast, Nayarit is well-known for its seafood, which the local cuisine takes full advantage of.

---

Original Recipe/Receta Original:

Pescado asado (ahumado con laurel) Pp. 35

1 ½ k. robalo
2 limones
½ taza de aceite
½ taza de cebolla picada
2 cucharadas de perejil picado

1. Hacer pequeñas hendiduras al pescado limpio.
2. Untarlo por ambos lados con aceite, cebolla, perejil, sal y pimienta.
3. Asarlo a la parrilla con carbón (quemar hojas de laurel en el fuego para que el pescado reciba el humo).
4. Voltearlo con frecuencia hasta que se dore.

Rinde 8 raciones.

---

Translated Recipe/Receta Traducida:

Grilled Fish (smoked with bay leaves) Pp. 35

1 ½ k snook
2 lemons
½ cup oil
½ cup chopped onion
2 tablespoons chopped parsley

1. Make small slits to clean the fish.
2. Spread both sides of the fish with olive oil, onion, parsley, salt and pepper.
3. Grill it over charcoal with bay leaves burning in the fire to smoke the fish.
4. Turn frequently until browned.

Yields 8 servings.

---