Top 5 Argentinian Seafood Dishes

Boga a la parilla or boga on the grill is an Argentine fish delicacy consisting of grilled boga, a type of freshwater fish which is highly appreciated in Argentina. A whole fish is opened up and seasoned with spices, herbs, oil, lemon juice, and (sometimes) white wine. It is then placed on the grill and cooked to perfection on both sides. The fish is also commonly rubbed with dry chimichurri mix or flavored with different sauces such as salsa criolla, salsa provenzal, or salsa de maracuyá. Typical accompaniments to this grilled fish specialty include grilled or roasted vegetables, potatoes tossed with Provencal sauce, and a glass of white wine.Expand

Trucha a la parrilla is a fish dish consisting of trout fillets covered in a marinade of lemon juice, chopped parsley, cumin, garlic, salt, and pepper. The trout is then grilled on a parrilla over low heat, until it becomes crispy, and it should then be consumed immediately. Sautéed potatoes or cooked rice are usually used as accompaniments to this dish.Expand

Dorada a la parrilla is an Argentine fish dish that consists of grilled dorado fish coated with a sauce consisting of white wine, chopped aromatic herbs, oil, salt, and ground black pepper. The process of grilling the fish on a parrilla provides the fish meat with a unique flavor and a nice texture. Once cooked through, the fish is served immediately.Expand

Chupín de pescado is a delicately flavored fish stew typical of the Entre Ríos region. It can be made with any fish, most commonly surubí or patí, which is cut into fillets or cubes, and then simmered with chopped vegetables, usually potatoes, tomatoes, peppers, carrots, and onions, along with crushed garlic, fish broth, wine, herbs, spices, and seasonings. This stew is typically served hot and garnished with parsley.Expand

Pacú a las brasas, meaning pacú on the embers, is a traditional Argentine fish specialty. It is made by grilling pacú - a type of freshwater fish related to the piranha - over hot embers of a wood or charcoal fire. Butterflied pacú is seasoned or marinated in a mixture of spices and herbs, and it is then placed on the grill. Once grilled to perfection on both sides, the fish is typically served on top of fresh lettuce leaves, and it's usually accompanied by tomato slices, potatoes, and fried onion rings on the side. Other typical accompaniments include sautéed vegetables, a fresh salad of apples, corn kernels, lettuce, and tomatoes, and a glass of fine white wine.Expand