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Today we're grilling a whole corvina with cilantro, honey, and mint sauce on the sand of Jose Ignacio, Uruguay, where the Bucanero is located.

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Transcript

- [Narrator] Today I am cooking at El Bucanero, overlooking the beach of Jose Ignacio. This house belongs to Branco O-ka-kee-see, a dear friend that I've known for many years. This house, made 100% out of wood, with a bar in the front overlooking the beach, is where we meet year after year with friends and family to cook and celebrate. I am cooking this 22 pound corvina negra directly on the beach which, is technically the house's backyard. I cook the entire fish with its head, tail, and scales to protect the meat from the fire and make sure it doesn't dry. The garnish for this fish are, whole carrots and whole zucchini. I burn them very fast over the fire so that they don't overcook. To finish it off, I use a fresh cilantro, mint, honey, and sliced almond sauce. Vaminos. The corvina negra is cooked and I take it up with my friend Branco on the same grill that I've cooked on to enjoy and celebrate all of the summers we've spent together. What I most enjoy about cooking for family and friends, unlike my events, is that I get to sit back and look at the fire from a distance. There is no certain time to eat and I can simply enjoy the company. Thank you to all of my family and friends for supporting me in this cooking career.

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