Pargo a la Parrilla

Grilled Snapper

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Preparation info

  • 6

    Raciones
    • Difficulty

      Medium

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

PERHAPS ONE OF THE MOST MEMORABLE EATING EXPERIENCES I HAVE EVER HAD IN SPAIN WAS IN THE BASQUE COASTAL VILLAGE OF GETARIA. IT’S A SMALL TOWN WHERE LOCALS DESCEND TO EAT CHARGRILLED FISH BY THE SEA. RESTAURANTS LINE THE COURSE OF A LONG-BURIED STREAM THAT FLOWS UNDER THE ARCH OF THE CHURCH BY THE HARBOUR. BY NOON EVERY DAY THE CHARCOAL IN THE OUTSIDE GRILLS IS BLAZING; BY LUNCHTIME AT 2 PM THEIR FIERCE HEAT HAS DIED DOWN AND FLAT FISH ARE BEING COOKED IN BLACKENED FISH BASKETS OVER COALS. I ORDERED THE TURBOT, WHICH LOOKS LIKE A GIANT FLOUNDER. I WATCHED THE OWNER OF ELKANO, PEDRO ARREGUI, SALT THE TURBOT INSIDE AND OUT, SQUIRTING IT WITH A SALTY MARINADE FROM A SQUEEZE BOTTLE. WHEN IT WAS COOKED HIS SON AITOR GAVE US A GUSTATIONARY TOUR AROUND THE FISH, ENCOURAGING US TO COMPARE THE TASTE OF THE DIFFERENT PARTS. THE FLESH NEAR THE DORSAL SPINES WAS SWEET AND GELATINOUS, THE MEAT FROM THE BELLY MOIST AND SWEET. I HAVE TESTED THEIR SQUEEZE-BOTTLE MARINADE TECHNIQUE WITH SNAPPER — AND BELIEVE ME, YOU WILL APPRECIATE FISH DIFFERENTLY AFTER EATING THIS.