Caribbean fish

Category: Fish dishes
Caribbean fish

Ingredients

Freshly frozen mackerel 4 things.
Lime 2 pcs.
Bell pepper 2 pcs.
Bulb onions 2 pcs.
Carrot 2 pcs.
Chili pepper (no seeds) 1 PC.
Black peppercorns 6 peas
Bay leaf 1 PC.
Nutmeg a piece
Olive oil 5 tbsp. l.
White wine vinegar 6 tbsp. l.
Pitted olives handful
Salt taste
Pepper taste

Cooking method

  • Defrost the mackerel, gut, separate the head and tail, remove the fillets from the spine, wash, dry with paper towels. Marinate the fillet in the juice of one large lime for about 30 minutes.In the meantime, cut the vegetables into not very small pieces, finely chop the chili pepper (if you don’t like spicy, you can not put all the chili or not at all), add peppercorns and grated nutmeg, pour 0 , 5 liters of boiling water and simmer over low heat for 30 minutes. Then add 2 tbsp. l. olive oil, vinegar, bay leaf and boil for 2-3 minutes. Roll the marinated fillets in flour, fry in a small amount of olive oil (3 tablespoons), put on a deep dish, vegetables with the marinade on fish, cool and refrigerate. Sprinkle with chopped olives before serving and garnish with second lime wedges.

Note

A recipe from some magazine, read on the go in one of the public receptions, but I managed to write it down in detail! The taste of the dish is unusually harmonious. For him, I choose mackerel larger, fatter, and then the pleasant taste of the fish is set off by the spicy sourness of natural vinegar, the slight pungency of chili and spices, and stewed vegetables with olives serve as a worthy side dish for it. A win-win! It can be served as an appetizer, in the hot season - as an independent dish. Caribbean fish

Merri
Such a delicious and festive dish! Highly recommend for the New Year!

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