Peixe Espada Preto Grelhado (Grilled Black Scabbard Fish)
A simple grilled black scabbard fish recipe, a specialty from Madeira. Naturally gluten-free and nut-free.
5m prep + 10m cook2 servings
Contains fishNUTS-free
300 cal|35g protein|2g carbs|15g fat
Ingredients
- 2 6 oz each Black Scabbard Fish Fillets
- 2 cloves Garlic
- 2 tablespoons Lemon Juice
- 2 tablespoons Olive Oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
- 1Finely mince the 2 cloves of garlic.
- 2In a small bowl, whisk together the minced garlic, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
- 3Place the 2 Black Scabbard Fish Fillets into the bowl and coat them evenly with the marinade. Let them marinate for at least 15 minutes.
- 4Preheat your grill to medium-high heat, which is approximately 400-450°F (200-230°C).
- 5Carefully place the marinated fish fillets onto the preheated grill. Grill for 3 to 4 minutes per side. The fish is cooked through when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- 6Remove the grilled fish from the grill and serve immediately. This dish pairs well with a simple side salad or steamed vegetables.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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