Pine Nut Parmesan Crusted Ono
Ingredients:
- 4 x 8 oz. nairagi fillets
- 2 cloves garlic
- 1 bunch fresh cilantro, divided
- 1 lemon, juiced
- 2 Tbsp. white wine vinegar
- 1 Tbsp. paprika
- ½ tsp. red chili pepper flakes, crushed
- 1 Tbsp. cumin
- 2 Tbsp. olive oil
- Salt and pepper to taste
- Lemon wedges
Directions
- In a blender or processor, blend the garlic, three-quarters of the cilantro, lemon juice, vinegar, paprika, red chili pepper flakes, cumin, and olive oil
- Pour marinade into a zip top bag and add the nairagi
- Toss lightly to coat the fillets and marinate for 1 to 2 hours
- Preheat a grill to medium heat
- Grill for 4 minutes on each side
- Garnish with the remaining cilantro and lemon wedges.
Serves 4
