Best 4 Grilled Fish Havana Style Pescado De Habana Recipes

Grilled fish Havana style, also known as Pescado a la Habanera, is a flavorful and colorful dish that captures the essence of Cuban cuisine. This traditional seafood recipe features succulent fish fillets marinated in a zesty blend of spices and citrus, then expertly grilled to perfection. The result is a delectable dish bursting with vibrant flavors, perfect for a memorable meal. Whether you're a seasoned chef or a home cook looking to explore new culinary horizons, this guide will provide you with step-by-step instructions and helpful tips to create an authentic and delicious grilled fish Havana style experience in your own kitchen.

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GRILLED FISH HAVANA STYLE - PESCADO DE HABANA

Grilled Fish Havana Style - Pescado De Habana image

This recipe works well with just about any type of fish filet. Leave skin on, it helps keep the filets from shrinking and will help keep the fish from sticking to the grill. The skin can easily be removed before serving or leave it on, either way it is good! Found this in "Three Men from Miami Cook Cuban" by Glenn Lindgren, Raul Musibay and Jorge Castillo. Refrigerate from 2-4 hours before grilling.

Provided by Manami

Categories Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs kingfish fillets or 2 lbs tuna fillets, skin on
1/4 cup olive oil
6 garlic cloves
1 medium onion
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon nutmeg
1 teaspoon salt
1/4 cup fresh cilantro
1 lime, juice of
2 tablespoons vinegar
1/4 cup white wine, NOT COOKING WINE

Steps:

Simply run all the marinade ingredients through the food processor, until onions are chopped fine.
Place filets in shallow baking dish and pour marinade on top and cover.
Marinate in the refrigerator for 2-4 hours, but NO LONGER! Otherwise, you will have pickled fish.
Oil grill well, get it hot and ready or with a gas grill fully flamed and sizziling.
Just before grilling, remove filets from marinade and pat dry with paper toweling.
Rub a little olive oil on the fleshy side of fish and place on grill, skin side up just long enough to put some nice grill marks on the flesh.
Carefully, use a steel spatula to flip filets skin side down.
Flip the filets once and once only.
Cover the grill and continue cooking until fish flakes with a fork.
Keep an eye on them, so they don't burn.
Salt and coarse black freshly ground pepper, to taste.
3/4 lb per person.

PESCADO AL CARBON: GRILLED FISH WITH SALSA FRESCA

Pescado al Carbon: Grilled Fish with Salsa Fresca image

Provided by Food Network

Categories main-dish

Time 1h43m

Yield 8 servings

Number Of Ingredients 12

Ingredients

4 cups diced plum tomatoes (about 12 medium plum tomatoes)
2 cups finely chopped onion (about 2 medium onions)
1 cup cilantro finely chopped (about 2 bunches)
2 tablespoons serrano chiles finely chopped (6 serrano chiles or 2 jalapenos)
2 tablespoons extra-virgin olive oil
4 tablespoons fresh lime juice
2 medium avocados, peeled, seeded, small dice
Salt and freshly ground black pepper, to taste
8 fish fillets (Tilapia, Mahi Mahi, Red snapper, Grouper, etc)
Olive oil
Assorted grilled vegetables, optional serving suggestion
Cooked rice, optional serving suggestion

Steps:

Mix tomatoes, onions, cilantro, serrano chiles, extra-virgin olive oil, lime juice, avocados together in a large bowl. Adjust seasonings with salt and freshly ground black pepper. Let the flavors come together at room temperature for about 1 hour.
Prepare grill and when coals are ready, coat fish fillets with olive oil, salt and fresh pepper and grill about 4 minutes per side (depending on thickness). Plate fish and top with salsa. Serve with grilled vegetables of your choice and rice.

JAMAICAN GRILLED FISH

Jamaican grilled fish image

John Torode's authentic Caribbean marinade of beer, paprika and onion powder is put to best use on sustainable snapper or bream

Provided by John Torode

Categories Dinner, Main course

Time 30m

Number Of Ingredients 6

Ingredients

2 medium red snappers or whole bream , gutted, scaled and cleaned
1 tbsp onion powder
2 tsp sweet smoked paprika
pinch dried thyme
100ml Jamaican beer (we used Red Stripe), plus extra to baste
2 limes , 1 sliced, 1 cut into wedges

Steps:

Make a few slashes in the flesh on either side of the fish with a sharp knife. Mix the onion powder, paprika, thyme and some seasoning with the beer. Pour over the fish and rub into the slashes and cavity. Place the lime slices inside the fishes' bellies, cover with cling film and leave to marinate in the fridge for 1 hr.
Heat the grill to medium-high. Place the fish on a tray and grill for 15-20 mins, depending on the size, turning halfway through. Baste the fish with a little beer as it cooks. Serve with lime wedges to squeeze over.

Nutrition Facts : Calories 395 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 79 grams protein, Sodium 0.8 milligram of sodium

HUEVOS HABANEROS (EGGS HAVANA STYLE)

Huevos Habaneros (Eggs Havana Style) image

Make and share this Huevos Habaneros (Eggs Havana Style) recipe from Food.com.

Provided by Northwestgal

Categories Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup Spanish olive oil
1 small onion, finely chopped
1 small green bell pepper, finely chopped
1 garlic clove, finely chopped
1 cup canned tomato, drained and chopped
1 tablespoon pimiento, drained & finely chopped
2 tablespoons dry sherry
1 teaspoon salt
1/2 teaspoon black pepper
8 large eggs
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon parsley, finely chopped for garnish

Steps:

Preheat oven to 350°F Heat oil in medium skillet over low heat until oil is fragrant. Cook onion, bell pepper and garlic in hot oil until tender, about 8 to 10 minutes, stirring frequently.
Add tomatoes, pimientos and sherry, and cook until thickened, about 15 minutes. Season with salt and pepper.
Lightly oil 4 ramekins or au gratin dishes, and divide the sauce among them. For each ramekin, break two eggs into a saucer, and slide them on top of the tomato mixture. Drizzle with 1 tablespoon melted butter.
Bake at 350°F for 10 to 12 minutes or until the whites are set and the yolks are still soft. Season with salt, pepper and chopped parsley, and serve immediately (still in the baking dish).

Nutrition Facts : Calories 394.9, Fat 34.7, SaturatedFat 12.3, Cholesterol 402.5, Sodium 1211, Carbohydrate 6.7, Fiber 1.4, Sugar 3.2, Protein 13.7

Tips:

Choose the right fish: For this recipe, use firm-fleshed fish, like grouper, snapper, or swordfish. These fish will hold up well on the grill and won't fall apart.
Make sure your fish is fresh: The fresher the fish, the better it will taste. Look for fish with bright, clear eyes, and firm, moist flesh.
Season your fish well: Don't be afraid to use plenty of seasonings on your fish. This will help to enhance the natural flavor of the fish.
Cook your fish over medium-high heat: This will help to sear the fish and prevent it from sticking to the grill.
Don't overcook your fish: Fish is a delicate protein, so it's important not to overcook it. Cook the fish until it is just cooked through, but still moist and flaky.
Serve your fish with a flavorful sauce: A simple sauce can help to enhance the flavor of the fish and make it even more delicious.

Conclusion:

Grilled fish Havana-style is a delicious and easy-to-make dish that is perfect for a summer cookout. With just a few simple ingredients, you can create a flavorful and satisfying meal. So next time you're looking for a quick and easy weeknight dinner, give grilled fish Havana-style a try!