Grilled Fish with Guaramare Rice

Prepare the fish

Cut the fish belly-side down, leaving the scales intact

Don't season it, place it on the grill for 30 minutes

Flip the fish every 5 minutes (the heat should be low)

Each time you flip the fish, brush it with a sauce made from water, salt, onion, origanum, black pepper, thyme, olive oil, and dry white wine

Before serving, carefully remove the scales so the fish can absorb the butter sauce

Place the lemons and pepper on the table

Serve with Guaramare rice and fried potato

Prepare the butter sauce

In a small frying pan, heat olive oil, butter, margarine, green olives, onion, mustard, and Worcestershire sauce

Pour the sauce over the fish before serving it at the table

Prepare the rice

Cook in water until you have enough pepper and carrot to taste

Cut them into small pieces when cooked

Add them to a pan with dark raisins without pit and margarine

Stir everything well