Pescado de Havana
July 2017 | By Norwegian Cruise Line |
Enjoy a four-course meal and a great bottle of wine. Or grab a burger hot off the grill. Dress up. Dress down. Sit with your friends or make new ones. Dine inside or Oceanside along The Waterfront. Only Norwegian offers the freedom and flexibility of Freestyle Dining, which means no fixed dining times or pre-assigned seating. So follow your mood, not a schedule.
- 1/4 cup olive oil
- 1 cloves garlic
- 1 cup cumin
- 2 tsp oregano
- 1/4 tsp cilantro juice
- 2 cups vinegar
- 1/4 tbsp white wine
- 10 pieces Snapper
- 5 pieces plantains
- 10 slices zucchini
- 10 wedges eggplant
- 4 pieces yucca
- 10 springs oregano
- 1/2 cup red wine vinegar
- 1 tsp kosher salt
- 4 cloves garlic
- 1 shallot
- 1 fresno chili or red jalapeno
- 1/2 cup cilantro
- 1/4 cup flat parsley leaf
- 2 tbsp fresh oregano
- 3/4 cup extra virgin olive oil
- Run all ingredients through the blender until the onions are finely chopped.
- Place fillets in a shallow dish and pour marinade on top.
- Cover and marinate 2 to 4 hours in the refrigerator— no longer! Otherwise, you’ll have pickled fish!
- Make sure your grill is well oiled
- Just before cooking, remove the fillets from the marinade and pat dry with a paper towel. Rub a little olive oil on the flesh side of the fish and place the fillets 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 fillets skin side down.
- Flip the fillets once and once only!
- Cover your grill and continue cooking until fish flakes with a fork.
- Keep an eye out for any flare-ups so the fish doesn’t burn!
- Salt and pepper to taste before serving.
- Lay 3 pcs of the plantain flat, put the grilled snapper on top, arrange the grilled vegetables
- Combine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
- Stir in cilantro, parsley, and oregano.
- Using a fork, whisk in oil.
- Season with salt to taste, and reserve
Spoon the Chimichurri around, garnish with fried yucca and oregano.