🔑 El truco que usan los restaurantes para un Filete de Pescado Jugoso | Cuaresma.

💯 In this video, I'll show you step-by-step, without complicated techniques or unusual ingredients, how to prepare a perfect grilled fish fillet, just like they serve it in a good restaurant. You'll learn how to properly sear the fish, when to flip it, how to season it, and the key detail that prevents it from drying out. It's a practical, quick, and 100% replicable recipe at home, ideal whether you cook daily or want to impress at a special meal. Ingredients 600 to 800 g of white fish fillet (corvina) Salt and pepper to taste Fresh rosemary Olive oil to taste Serves 3 to 4 Preparation time: 15 minutes Contains 310 calories per serving Step 1: The Fish Selecting the fish is very important, as this is the starting point for an excellent dish. First of all, the fish should be a white-fleshed fish; there are pink and brown varieties. We'll use sea bass or croaker, but you could also use tilapia, sole, or other fish. We'll scale the fish, leaving the skin on. SECRET 1: The skin is heat-resistant, and the juices will start to stay inside the fillet. The fat also adds a lot of flavor. We'll fillet it and cut it into pieces of approximately 200 grams each. AND WE'LL DRY IT THOROUGHLY. Step 2: Cooking it. We'll season it with salt and pepper and place it on the griddle. SECRET 2: This is where it should be coated with olive oil, as it withstands high temperatures. We'll also add a sprig of fresh rosemary. When the fillet is cooked on the skin side, where the heat is no longer affecting it due to the skin's resistance, but it will be crispy, this is where we use a tool that all restaurants have as an ace up their sleeve. SECRET 3: a heat capsule, but with steam inside. A bowl lined with a piece of wood and a spoonful of water to create internal steam and perfectly cook our fish. The cooking time is short to avoid losing juices and flavor.