Best Cuban Style Grilled Fish Recipes

SPICY GRILLED TUNA, CUBAN STYLE

Spicy Grilled Tuna, Cuban Style image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
1 teaspoon salt
2 teaspoons cayenne pepper
1/3 cup lemon juice
3 large cloves garlic, minced
3 large shallots, minced
2 teaspoons ground cumin
1 bunch cilantro, leaves only, finely chopped
6 (6 ounce) pieces of tuna fillet
Vegetable oil, for greasing the grill
Lemon wedges, for garnish

Steps:

In a small mixing bowl, combine the olive oil, salt, cayenne pepper, lemon juice, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the remaining cilantro for garnish).
Place the tuna fillet in a large glass or ceramic dish. Rub your fingers over the fish to check for and remove any remaining bones, and pour the marinade over the tuna. Make sure the fish are evenly coated on both sides and marinate for 1 hour in the refrigerator, turning once.
Brush a grill or broiler pan with vegetable oil and heat it to high heat. Grill the fillets for 4 to 5 minutes on each side, until done to your liking. Garnish with the remaining cilantro and the lemon wedges.

SPICY GRILLED CARIBBEAN TUNA

Spicy Grilled Caribbean Tuna image

Make and share this Spicy Grilled Caribbean Tuna recipe from Food.com.

Provided by Brenda.

Categories Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons gingerroot, Freshly Grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
1 tablespoon lime juice
salt
4 tuna fillets (about 2.5cm/1-inch thick) or 4 tuna steaks (about 2.5cm/1-inch thick)

Steps:

Preheat the grill to hot.
Line the grill pan with aluminium foil if desired.
Place the cumin, coriander, cayenne, oil, lime, ginger and salt in a shallow dish and mix well.
Add the fish and turn to coat on all sides. Grill for 3-5 minutes on each side or to your liking.
Serve immediately.

Nutrition Facts : Calories 68.7, Fat 7.1, SaturatedFat 1, Sodium 2.2, Carbohydrate 1.7, Fiber 0.5, Sugar 0.2, Protein 0.3

SEA BASS CUBAN STYLE

Sea Bass Cuban Style image

Easy to prepare - sure to please. Great dish for guests when you have little time (or desire) to slave all day in the kitchen.

Provided by Kiki Hahn

Categories World Cuisine Recipes Latin American Caribbean

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
1 ½ cups thinly sliced white onions
2 tablespoons minced garlic
4 cups seeded, chopped plum tomatoes
1 ½ cups dry white wine
⅔ cup sliced stuffed green olives
¼ cup drained capers
⅛ teaspoon red pepper flakes
4 (6 ounce) fillets sea bass
2 tablespoons butter
¼ cup chopped fresh cilantro

Steps:

Heat oil in a large skillet over medium heat. Saute onions until soft. Stir in garlic, and saute about 1 minute. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate, and keep warm.
Increase the heat, and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 17.4 g, Cholesterol 84.1 mg, Fat 19.4 g, Fiber 3.9 g, Protein 34.2 g, SaturatedFat 5.9 g, Sodium 988.2 mg, Sugar 8.4 g

CUBAN-STYLE ORANGE CITRUS GRILLED MAHI-MAHI

Cuban-Style Orange Citrus Grilled Mahi-Mahi image

A zippy orange citrus vinaigrette is used two ways in this recipe -- to flavor mahi-mahi on the grill and as a drizzle over smoky black beans and rice.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Four 4-ounce mahi-mahi fillets
Kosher salt and freshly ground black pepper
3/4 cup Food Network Kitchen™ Inspirations Cuban Style Orange Citrus Vinaigrette, plus more for drizzling
Vegetable oil, for oiling the grill grates
3 slices bacon, cut crosswise into 1/2-inch strips
1 small red bell pepper, diced
1/2 small red onion, diced
2 cups long grain white rice
1/2 teaspoon ground cumin
One 14.5-ounce can black beans, drained and rinsed
1/4 cup plantain chips, crushed
1 lime, quartered

Steps:

Preheat an outdoor grill to medium-high heat.
Sprinkle the mahi-mahi with salt and pepper. Coat in 1/4 cup of the Cuban Style Orange Citrus Vinaigrette in a shallow bowl or baking dish. Let marinate at room temperature for 10 minutes.
Meanwhile, add the bacon to a medium saucepan over medium heat and cook, stirring, until crispy, about 4 minutes. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan. Add the peppers and onions and cook, stirring, until soft, about 4 minutes. Add the rice, 2 cups water, cumin and a large pinch of salt. Bring to a simmer, cover and reduce the heat. Cook until the rice is tender and the all water has been absorbed, 15 to 20 minutes. Stir in the beans and bacon pieces.
Brush the grill grates generously with oil. Place the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner -- if it sticks, cook it a bit longer and try again.) Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.
Divide the rice and beans among 4 plates. Top each with a piece of mahi-mahi. Drizzle with the remaining vinaigrette. Sprinkle with crushed plantains and serve each with a lime quarter.