Entree: Argentina – Northeast Argentina – Surubí a la Parrilla (Grilled surubí freshwater catfish cooked over a parrilla with simple seasonings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 20 min

Total 55 min

Ingredients

4 surubí steaks or fillets, about 8 oz (225 g) each
3 tbsp (45 ml) olive oil, for the fish marinade
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 g) smoked paprika
1 tsp (5 g) dried oregano
1 1/2 tsp (9 g) coarse sea salt, divided
3/4 tsp (3 g) freshly ground black pepper, divided
3 cloves garlic, minced, for the marinade
1 lemon, cut into wedges for serving
Up to 2 tbsp (30 ml) neutral oil, or olive oil, for oiling the grill grates; only a small amount may remain on the fish
1 cup (about 30 g) packed flat-leaf parsley, finely chopped
2 tbsp (about 6 g) fresh oregano, finely chopped (chosen instead of the dried-oregano alternative)
3 cloves garlic, minced, for the chimichurri
1/2 tsp (1 g) red pepper flakes
3 tbsp (45 ml) red wine vinegar
6 tbsp (90 ml) olive oil, for the chimichurri
1/2 tsp (3 g) coarse sea salt, for the chimichurri
1/4 tsp (1 g) black pepper, for the chimichurri

Instructions

1. Pat the raw surubí dry. Mix the marinade olive oil, lemon juice, smoked paprika, dried oregano, 1 tsp of the coarse sea salt, 1/2 tsp of the black pepper, and the marinade garlic. Coat the fish and let it stand for 15–20 minutes at room temperature.
2. Make the chimichurri by stirring together the parsley, fresh oregano, chimichurri garlic, red pepper flakes, red wine vinegar, chimichurri olive oil, chimichurri salt, and chimichurri pepper. Set aside for the flavors to meld.
3. Heat a parrilla or grill to medium-high, arranging charcoal for an even direct-heat zone if using charcoal. Lightly oil the grates with the neutral oil; do not pour the full amount onto the fish.
4. If the steaks have skin, lightly score the skin to help prevent curling. Grill skin-side down for 4–6 minutes without moving, until the fish releases readily from the grate.
5. Turn carefully and grill for another 3–5 minutes, adjusting for thickness, until opaque and cooked through. The source recipe gives an internal temperature of 140–145°F (60–63°C).
6. Transfer to a platter. Use the remaining coarse salt and black pepper to taste, spoon chimichurri over the fish, and serve with lemon wedges.