Grilling Argentinean Seafood: Our Top 4 Seafood Recipes

Argentina is a country blessed with a rich and diverse seafood heritage, thanks to its long coastline and abundant rivers and lakes.

In our recent episodes, we headed to Patagonia to catch and grill a wild Salmon, check out the episode below:

Argentine Seafood and Fish Dishes

Whether you prefer freshwater or saltwater fish, you can find a variety of delicious and easy recipes to grill them on the parrilla, the traditional Argentine barbecue. In this article, we will share with you our top 3 seafood recipes that will make you feel like you are in Buenos Aires, The Patagonia or The Pampas, enjoying a sunny day with your friends and family.

1. Dorado a la parrilla

Dorado is a freshwater fish that is highly appreciated in Argentina for its firm and tasty flesh. It is also known as golden dorado, because of its bright yellow color. Dorado can be found in the Paraná and Uruguay rivers, as well as in some lakes and reservoirs. To grill Dorado, you will need a select amount of ingredients to enjoy an amazing dish.

• 1 whole dorado (about 2 kg), cleaned and scaled
• Salt and black pepper, to taste
• 4 tablespoons of butter, melted
• 2 lemons, juiced
• 2 teaspoons of dried oregano
• 2 teaspoons of dried thyme
• 1 Tablespoon Olive oil, for brushing

How to make it:

• Rinse the dorado and it dry with paper towels before applying your seasoning. Cut some slits on both sides of the fish, about 2 cm apart. Season the fish inside and out with salt and pepper.
• In a small bowl, whisk together the butter, lemon juice, oregano, and thyme. Brush the fish with some of the butter mixture, reserving the rest for later.
• Preheat the grill to medium-high heat. Oil the grill grate and place the fish on it. Grill for about 15 minutes per side, or until the flesh flakes easily with a fork. Baste the fish occasionally with the remaining butter mixture.
• Transfer the fish to a platter and serve with sliced lemon and your favorite salad.

2. Salmon 

Salmon is a saltwater fish that is not native to Argentina, but it is widely available and popular, especially in the Patagonia region. Salmon is rich in omega-3 fatty acids, protein, and vitamin D, making it a healthy and nutritious choice. To grill salmon, you will need:

Next up is the Salmon, a fish that’s practically doing the tango on your taste buds. Argentines know how to make even the most delicate fish dance with flavor.

Ingredients:

• 4 Salmon fillets
• Olive oil
• Garlic cloves
• Fresh lemon
• Paprika
• Salt and pepper

How to make it:

• Rub the salmon fillets with a mixture of olive oil, minced garlic, lemon juice, paprika, salt, and pepper. 
• Let them sit for a while to absorb the flavors, like a dancer preparing for a performance. 
• Grill the fillets until they’re flaky, and serve with a side of lemon wedges.

3. Rabas a la parrilla

Rabas are fried squid rings that are a classic Argentine appetizer or snack. They are usually served with lemon wedges and a variety of sauces, such as chimichurri, salsa criolla, or salsa golf. However, you can also grill rabas for a lighter and healthier version, without losing any of their flavor or crunchiness. To grill rabas, you will need:

• 1 kg of squid tubes, cleaned and cut into rings
• 1/4 cup of lemon juice
• 2 teaspoons of baking soda
• 2 cloves of garlic, minced
• Salt and black pepper, to taste
• 1 cup of all-purpose flour
• 2 eggs, beaten
• Oil spray, for greasing

How to make it:

• In a large bowl, toss the squid rings with the lemon juice, baking soda, garlic, salt, and pepper. Refrigerate for 30 minutes, then drain and pat dry with paper towels.
• Place the flour in a shallow dish and the eggs in another. Coat the squid rings with the flour, shaking off any excess, then dip them in the eggs, letting any excess drip off.
• Preheat the grill to high heat. Spray the grill grate with oil and place the squid rings on it, in a single layer. Grill for about 2 minutes per side, or until golden and crisp. Transfer to a platter and serve with your favorite sauces and lemon wedges.

4. Grilled Patagonian Trout

The combination of zesty lemon, aromatic garlic, and the freshness of parsley elevates the natural flavors of the Patagonian trout. The grill imparts a smoky essence, while the marinade ensures every bite is succulent and infused with delightful herbs. It’s a simple yet sophisticated dish, perfect for those who appreciate the purity of grilled fish with a touch of South American flair.

Ingredients: 

• 4 fresh Patagonian trouts, cleaned and gutted
• 2 lemons, sliced
• 4 cloves of garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• Salt and pepper to taste

How to make it:

•  Preheat your grill to medium-high heat.
•  In a small bowl, mix together the minced garlic, chopped parsley, and olive oil to create a marinade.
• Pat the trouts dry with paper towels and make a few diagonal cuts on each side of the fish. This will help the marinade penetrate and infuse flavour.
•  Rub the trouts inside and out with the marinade, ensuring it gets into the cuts you made.
• Season the trouts generously with salt and pepper, both inside and out.
•  Place a couple of lemon slices inside each fish cavity.
•  Grill the trouts for about 5-7 minutes per side, or until the flesh is opaque and easily flakes with a fork.
•  During grilling, baste the trouts with any remaining marinade to keep them moist and flavourful.
•  Once done, transfer the trouts to a serving platter and garnish with additional lemon slices and fresh parsley.
•  Serve hot and enjoy your delicious Grilled Patagonian Trout!

Enjoy your asado seafood feast!