Surubí is a traditional river fish of Argentina's Litoral region, highly valued in regional cuisine for its firm flesh and mild flavor, ideal for grilling.
It's a true culinary and cultural treasure of Argentine waters, with a national festival dedicated to this fish in the city of Goya, Corrientes.
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Surubí a la Parrilla (Argentine Grilled Catfish)
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Argentine
Ingredients
- 6 of surubí steaks, skin on
- to taste of salt
- to taste of pepper
- 100 ml of olive oil (about 1/3 cup + 1 tbsp)
- 2 of lemons, juiced
- 3 cloves of garlic, chopped
- to taste of fresh parsley, chopped
Instructions
- Make the marinade, mix the olive oil, lemon juice, chopped garlic, parsley, salt, and pepper.
- Marinate, coat the surubí steaks with the marinade and let rest for 1 to 2 hours in the fridge.
- Prepare the grill, light the grill and let the embers get well established before cooking.
- Cook skin-side down, place the steaks skin-side down, cooking for about 7 minutes over medium-high heat.
- Flip, carefully turn the fish without breaking the flesh, and cook a few more minutes on the other side.
- Check doneness, the flesh should be firm and opaque, not raw in the center.
- Serve, serve hot, with a splash of fresh lemon.
Tips for getting it right
- Marinating the surubí for 1 to 2 hours before cooking improves how well the flavors penetrate.
- Cooking skin-side down first helps keep the flesh from sticking to the grill.
- Flipping the fish very carefully keeps the flesh from falling apart during cooking.
- The embers should be well established before placing the fish, for an even cook.
Traditional variations
- It's often paired with chipa guazú, a classic Litoral combination.
- It's also stuffed with sautéed vegetables before grilling.
How to serve
Surubí a la parrilla is served hot, freshly cooked, as a main dish.
It's a traditional specialty of Argentina's Litoral region, with a national festival dedicated to it in Goya, Corrientes.
Recommended sides
- Creole salad
- Roasted potatoes
- Chipa guazú
Did you know?
Surubí is so important to Litoral culture that the city of Goya, Corrientes, holds the National Surubí Festival.
It's considered a true culinary and cultural treasure of Argentine waters, deeply present in regional cuisine.
Frequently Asked Questions
Cooking skin-side down first keeps the flesh from sticking to the grill and makes it easier to flip without breaking.
It's recommended to marinate it for 1 to 2 hours in the fridge before cooking, so it absorbs the flavors well.
It's traditionally paired with chipa guazú, a classic combination of Litoral cuisine.
It's held in the city of Goya, Corrientes province, in honor of this emblematic Litoral fish.
