Friday, August 30, 2013

Pebre Sauce from Community Seafood Fisherman Santa Barbara

  • Orange juice (enough to cover the shark in a ziplock)
  • juice of 1 lime
  • 1 Serrano pepper
  • 2 cloves garlic
  • salt
  • olive oil

Pebre Sauce:
  • 2 tomatoes
  • 1 shallot
  • 1 handful cilantro
  • 1/3 jalapeño
  • 1 serrano
  • juice of 1 lemon
  • 1 Tbsp white vinegar
  • 2 Tbsp olive oil
  • salt
  • pepper

Set fish aside in a bag/container with all of the chopped up marinade ingredients and let it rest in the fridge for an hour.

While you wait, make the pebre sauce as it will benefit from having some time to sit as well.  Chop the shallot, garlic, jalapeño, serrano, and cilantro and briefly sautée in a bit of olive oil.  Then put in the food processor and blend. Let it sit for an hour.

Remove fish from the marinade and pat it dry with paper towels. Warm up your grill, season the fish and lightly oil it. Grill the fish for about 5 minutes per side. Then plate it, scoop on a generous helping of pebre sauce and enjoy!

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