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Cuban Grilled Red Hind

Cabrilla Grillé

On menus all over Cuba, “grillé” means a fish fillet marinated in lime and garlic and cooked on a hot grill, then dressed with garlic butter. On the south coast it’s often cabrilla, straight off the reef.

  • Prep 15 min + 20 min marinating
  • Cook 15 min
  • Serves 4
  • Level Easy
Photo: Syced · CC0
Served with: Cuban Yuca with Garlic Mojo ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the garlic butter

Method

Step by step, the way it is done on the island.

  1. Marinate. Mix the lime juice, mashed garlic, salt, pepper and cumin and rub it over the fillets. Refrigerate 20 minutes, no longer, or the lime starts to cook the fish.
  2. Heat the grill. Heat a grill or grill pan to medium-high. Scrub the grates clean and wipe with an oiled towel.
  3. Grill. Pat the fillets dry and brush with the oil. Grill skin side down 4–5 minutes until the skin is crisp and the fish releases, turn and grill 2–3 minutes more until it flakes.
  4. Make the garlic butter. Melt the butter in a small pan over low heat, add the garlic and cook 1 minute without browning. Stir in the lime juice, parsley and salt.
  5. Serve. Lay the fish on plates, spoon the garlic butter over and serve with yuca con mojo and a wedge of lime.

On the side

The side dish that belongs with it, full recipe included.

Cuba

Cuban Yuca with Garlic Mojo

Yuca con Mojo

Tender boiled yuca drenched in a hot mojo of garlic, sour orange and sizzling oil, with raw onion on top. A Cuban side for any fish off the grill.

  • Prep 15 min
  • Cook 30 min
  • Serves 4–6
  • Level Easy

You need

  • 2 lb (900 g) yuca (cassava), fresh or frozen
  • 2 tsp salt
  • 8 garlic cloves
  • ½ cup sour orange juice (or ⅓ cup orange + 3 tbsp lime)
  • ½ cup olive oil
  • 1 small onion, sliced thin
  • ½ tsp ground cumin

How to make it

  1. Prep the yuca. Peel the yuca, cut into 3-inch (7.5 cm) pieces and split them lengthwise. Pull out the woody string in the center.
  2. Boil. Cover with cold water, add the salt and boil 20–25 minutes until tender and some pieces start to split open. Drain and put on a platter.
  3. Make the mojo. Mash the garlic with a pinch of salt and mix with the sour orange juice and cumin. Heat the olive oil until shimmering, add the onion for 30 seconds, then pour it carefully over the garlic mixture.
  4. Dress. Spoon the hot mojo and onions over the yuca right away and serve.

Photo: @joefoodie · CC BY 2.0

More ways to cook Red Hind

Same fish, a different corner of the sea.

Samaná, Dominican RepublicRed Hind in White Wine Sauce
Costa Brava, Catalonia, SpainCatalan Fish and Potato Stew
Callao, PeruPeruvian Parihuela Seafood Soup