Can I bake the surubí instead of grilling?
Yes, you can bake the surubí at 400°F (200°C) for 12-15 minutes, or until it flakes easily. Ensure it's brushed with olive oil.
DINNER
Paraguayan Surubí a la Parrilla (Grilled Catfish) with Yuca and Chimichurri
Experience the vibrant flavors of Paraguay with this grilled surubí (catfish) recipe, perfectly complemented by tender yuca and a zesty homemade chimichurri. This dish offers a delightful balance of smoky fish, earthy root vegetable, and bright, herbaceous sauce.
HOW TO MAKE IT
Let's cook.
01
Prepare the chimichurri: In a small bowl, combine the chopped parsley, chopped oregano, minced garlic, red wine vinegar, extra virgin olive oil, and red pepper flakes (if using). Stir well and set aside to allow the flavors to meld.
02
Prepare the yuca: Place the peeled and cut yuca in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the yuca is tender when pierced with a fork.
03
Drain the cooked yuca and set aside. You can lightly mash some pieces for a creamier texture or leave them whole.
04
Prepare the surubí: Pat the surubí fillets dry with paper towels. Season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Lightly brush the fillets with 2 tablespoons of olive oil.
05
Preheat a grill to medium-high heat. Once hot, place the seasoned surubí fillets directly on the grill grates. Grill for 4-6 minutes per side, or until the fish is opaque and flakes easily with a fork.
06
Serve the grilled surubí immediately with the tender yuca and a generous spoonful of fresh chimichurri on top.
About This Recipe
Experience the vibrant flavors of Paraguay with this grilled surubí (catfish) recipe, perfectly complemented by tender yuca and a zesty homemade chimichurri. This dish offers a delightful balance of smoky fish, earthy root vegetable, and bright, herbaceous sauce.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best results, use fresh surubí fillets. If using frozen, ensure they are fully thawed and patted very dry before seasoning and grilling. The chimichurri can be made a few hours in advance to deepen its flavors.
Easy Substitutions
If surubí is unavailable, cod, tilapia, or mahi-mahi can be used as substitutes. For the yuca, sweet potatoes or regular potatoes can be used, adjusting cooking times accordingly. If fresh oregano is hard to find, use 1 tablespoon of dried oregano.
Storage & Reheating
Store leftover grilled fish and yuca in separate airtight containers in the refrigerator for up to 2 days. Chimichurri can be stored in an airtight container in the refrigerator for up to 5 days. Reheat fish gently in a pan or microwave to avoid drying it out.
Serving Suggestions
Serve this dish with a simple green salad dressed with a light vinaigrette. A side of grilled corn on the cob or a fresh tomato and onion salad would also complement the flavors beautifully. For a complete Paraguayan experience, pair it with a refreshing glass of tereré.
Common Mistakes
Overcooking the fish is a common mistake, leading to dry and tough fillets. Grill just until opaque and flaky. Not oiling the grill grates properly can cause the fish to stick and fall apart. Ensure grates are clean and brushed with oil. Over-mashing the yuca can make it gummy; aim for a rustic texture with some intact pieces. Not allowing the chimichurri flavors to meld can result in a less vibrant sauce; give it at least 15 minutes.
Frequently Asked Questions
How do I know if yuca is cooked through?
Yuca is cooked when it's tender and translucent, easily pierced with a fork. It should not be hard or chalky in the center.
Can I use dried herbs for the chimichurri?
While fresh herbs are highly recommended for chimichurri's vibrant flavor, you can use 1 tablespoon of dried parsley and 1 tablespoon of dried oregano if fresh are unavailable. Rehydrate them in the vinegar for a few minutes before adding oil.
MORE TO KNOW
Grilling fish can sometimes be tricky, but a few key techniques ensure success. First, make sure your grill grates are clean and well-oiled to prevent sticking. Second, don't overcrowd the grill, as this can lower the temperature and lead to uneven cooking. Finally, resist the urge to flip the fish too early; wait until it naturally releases from the grates, indicating a good sear has formed.
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