Carabineros are the most sought-after seafood in the Mediterranean and the Atlantic due to their intense sea flavor concentrated in their head and their firm, juicy meat. The grill is the only preparation they need: the intense heat caramelizes their exterior while preserving the juiciness inside.
Mediterranean
Grilled carabineros with herb butter
Fresh grilled carabineros with herb and garlic butter. The most luxurious seafood in the Mediterranean prepared in the purest way.
- Spain
- Main course
- Light
- High protein
- Low sugar
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 260 kcal
- Protein 34 g
- Fiber 0 g
- Carbohydrates 1 g
- Fat 13 g
- Sodium 580 mg
Story behind the dish
Preparation
Grilled carabineros with herb butter is a preparation from Spain with easy difficulty. Reserve about 18 minutes in total (10 for mise en place and preparation, 8 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g of fresh carabineros.
- Have ready: 50 g of butter at room temperature.
- Have ready: 2 cloves of garlic, finely chopped.
- Have ready: Chopped parsley and chives.
- Have ready: Lemon zest.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare the herb butter: mix the butter with garlic
Make the herb butter: Mix the butter with garlic, parsley, chives, and lemon zest. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Heat the iron to maximum; brush with oil
Heat the iron to maximum; brush with oil. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Salt the carabineros with coarse salt
Salt the carabineros with coarse salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Cook 3-4 min per side depending on size
Cook 3-4 minutes per side depending on size. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place the herb butter on top as soon as they come off the griddle.
Place the herb butter on top as soon as they come off the griddle. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve immediately with toasted bread and more coarse salt.
Serve immediately with toasted bread and more coarse salt. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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The juice from the head is the treasure: use it to dip the bread
The juice from the head is the treasure: use it to dip the bread. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Marinate with enough time in advance for the marinade to penetrate, but not too much if it contains lemon or vinegar.
- Do not overcook fish or shellfish: remove as soon as it becomes opaque or the clams open.
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