Peixe fresco grelhado
Grilled fresh fish
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Portugal's long coastline and rich maritime history have deeply influenced its cuisine. Grilled fresh fish has been a staple for centuries, evolving from simple preparations by fishermen to a widely enjoyed dish influenced by various Mediterranean techniques and a focus on showcasing the quality of the local catch.
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Grilled fresh fish is deeply ingrained in Portuguese culture, representing the importance of the sea and the simplicity of enjoying quality ingredients.
Celebration of Freshness
The dish emphasizes the importance of fresh, locally sourced ingredients. It's a testament to the Portuguese appreciation for the natural flavors of the sea.
Social Gathering
Grilling fish is often a social activity, especially during summer. Families and friends gather at restaurants or at home to share a meal of grilled fish, accompanied by potatoes, salad, and wine.
Regional Variations
While the basic concept remains the same, the specific types of fish used and the accompanying side dishes vary depending on the region. Coastal regions naturally have a wider selection of fresh fish.
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The flavor profile is defined by the freshness of the fish, enhanced by simple seasonings and the smoky char from grilling.
The primary flavor is that of the fresh fish itself, be it sea bass (robalo), sea bream (dourada), sardines (sardinhas), or other local varieties. The fish is typically seasoned simply with salt, sometimes pepper, and perhaps a drizzle of olive oil before grilling. The grilling process imparts a smoky flavor that complements the delicate taste of the fish. Lemon wedges are almost always served alongside, adding a bright, acidic counterpoint.
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Freshness is Key
The fresher the fish, the better the flavor. Look for clear eyes, bright gills, and a firm texture when selecting your fish.
Don't Overcrowd the Grill
Leave enough space between the fish pieces to ensure even cooking and proper browning.
Control the Heat
Use medium-high heat to create a nice char without overcooking the fish. The cooking time will vary depending on the thickness of the fish.
Skin Side Down First
Start grilling the fish skin-side down to achieve crispy skin and prevent sticking to the grill. Use a fish spatula to carefully flip the fish once the skin is nicely browned.
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