1 kg of fillet of eel (or pescada)
1 tablespoon of salt or to taste
1/4 cup of lemon juice (60 ml)
1 cup of all-purpose flour (120 g)
1 cup of butter (200 g)
Orange zest (for serving)
For the marinade
2 cloves of garlic, minced
1/3 cup of lemon juice (80 ml)
2/3 cup of orange juice (160 ml)
2/3 cup of olive oil (160 ml)
1/2 cup of green onion, chopped
1 tablespoon of ground cumin
Pumpkin seed molasses to taste
1 teaspoon of salt or to taste
1 kg of fillet of eel (or pescada)
1 tablespoon of salt or to taste
1/4 cup of lemon juice (60 ml)
1 cup of all-purpose flour (120 g)
1 cup of butter (200 g)
Orange zest (for serving)
For the marinade
2 cloves of garlic, minced
1/3 cup of lemon juice (80 ml)
2/3 cup of orange juice (160 ml)
2/3 cup of olive oil (160 ml)
1/2 cup of green onion, chopped
1 tablespoon of ground cumin
Pumpkin seed molasses to taste
1 teaspoon of salt or to taste
Season the fish with salt
In a bowl, combine lemon juice and soak the fillets in it
Drain well and coat both sides with all-purpose flour
Remove excess flour
In a medium skillet, melt butter over medium heat and fry the fillets until they start to brown
Remove and let cool on paper towels
Transfer to a refrigerator and chill for at least 6 hours or overnight
Prepare the marinade: in a bowl, mix all ingredients well
Pour over the fish, cover with plastic wrap or aluminum foil, and refrigerate for at least one day or up to 2 days
Serve the eel cold with orange zest and the marinade on the side
The serving size is approximately 525 calories per portion
