Sudado de Mero (Steamed Grouper) Recipe
Introduction
Are you ready to try a delicious seafood dish that is both healthy and full of flavor? Sudado de Mero, or steamed grouper, is a popular recipe in Latin American cuisine, especially in countries like Peru and Colombia. This dish showcases the rich flavors of the sea and is often enjoyed during family gatherings and special occasions.
Sudado de Mero is not just a meal; it’s a bit of history on your plate. Fish has been a staple in coastal regions for centuries, providing nourishment and connection to the ocean. The way that this dish is prepared, with fresh vegetables and spices, makes it a favorite for both its taste and its nutritional benefits. People adore this recipe because it’s not only tasty but also easy to make! You can impress your friends and family with a dish that feels fancy but is simple to prepare.
Ingredients
| Ingredient | Quantity |
|---|---|
| Grouper fillet | 2 pounds |
| Olive oil | 2 tablespoons |
| Onion (sliced) | 1 large |
| Garlic (minced) | 3 cloves |
| Tomatoes (chopped) | 2 medium |
| Bell peppers (sliced) | 1 medium |
| Cilantro (chopped) | 1/4 cup |
| Lemon juice | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
If grouper isn’t available, you can replace it with any firm white fish like snapper or cod.
Step-by-Step Instructions
Follow these simple steps to make your Sudado de Mero:
- Prepare the fish: Rinse the grouper fillet under cold water and pat it dry with paper towels. Season both sides with salt and pepper.
- Heat the oil: In a large skillet or pot, heat the olive oil over medium heat.
- Sauté the vegetables: Add the sliced onion and garlic to the pan. Cook for about 2-3 minutes until they become soft.
- Add tomatoes and peppers: Stir in the chopped tomatoes and bell peppers. Cook for another 5 minutes until the vegetables are tender.
- Layer the fish: Place the seasoned grouper fillet on top of the vegetables. Drizzle with lemon juice and sprinkle cilantro on top.
- Steam the fish: Cover the skillet with a tight-fitting lid. Let it cook for 10-15 minutes, or until the fish flakes easily with a fork.
- Serve: Gently transfer the fish and vegetables onto a plate. Enjoy your Sudado de Mero hot with rice or crusty bread!
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
|---|---|---|
| Calories | 300 | 15% |
| Protein | 32g | 64% |
| Carbohydrates | 10g | 3% |
| Fats | 15g | 23% |
| Sugar | 4g | 4% |
| Sodium | 500mg | 22% |
Tips and Tricks
– Spice it up: If you enjoy spicy food, add some sliced jalapeños or sprinkle red pepper flakes to the dish.
– Vegetable variations: Feel free to add other vegetables like zucchini or carrots to enhance the dish’s nutrition.
– Avoid overcooking: Watch the cooking time to prevent the fish from drying out. It should be flaky, not tough!
FAQs
What type of fish can I use for Sudado de Mero?
You can use any firm white fish like snapper, cod, or tilapia if grouper is unavailable.
Can I make Sudado de Mero in advance?
Yes, you can prepare the dish ahead of time; just reheat it gently before serving.
What side dishes go well with Sudado de Mero?
This dish pairs wonderfully with white rice, plantains, or a fresh salad.
Is Sudado de Mero spicy?
It is not inherently spicy, but you can add spices to suit your taste!
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I use frozen grouper?
Yes, just make sure to thaw it completely before cooking to ensure even cooking.
How can I tell if the fish is done?
The fish is cooked when it flakes easily with a fork and is opaque throughout.
Can I substitute olive oil?
Yes, you can use sunflower oil or avocado oil if you prefer.
What’s the best way to reheat Sudado de Mero?
Reheat gently on the stove over low heat or in the microwave in short intervals to avoid overcooking.
With this recipe, you can create a delightful and nutritious meal that connects you to vibrant culinary traditions. Enjoy your cooking adventure with Sudado de Mero!
