Sicilian spatula fish chops: today's recipe speaks Sicilian, nay Mai. Spatula chops are a traditional summer recipe of Sicilian seafood cuisine. To show you that goodness I shot even a small VIDEO TUTORIAL starring my mom who prepares this traditional recipe. As you will know if you have read my article on the fish spatula and 8 recipes to try with this delicious and so loved fish between Sicily and Calabria, the spatula (or flag fish or saber fish), it is a lean blue fish with white, firm meats, with a few bones, especially in the area of the Strait of Messina and therefore in Sicily and Calabria, in addition to Salento and Campania. The spatula is in season especially between June and September, months in which it can also be found in fish markets in other regions, like Lazio, Sardinia, Tuscany.
Meat or fish chops, Messina tradition
On the other hand, chops are perhaps Messina's most representative dish, my hometown. Nate meat-based, the classic 'spitini’ (skewers) or BRACIOLETTINE TO MESSINESE, they are also loved by fish. Especially with the SWORDFISH and with the spatula. If you haven't tried them yet, you absolutely have to do it, especially since on my YouTube channel you also find the VIDEO RECIPE Meat chops to Mexican.
Cooking fish chops spatula
The stuffing of Sicilian spatula fish chops is very similar to that of GIRELLE OF SPATULA: breadcrumbs, parsley, garlic, Capers, extra virgin olive oil, pecorino siciliano, salt and chopped tomatoes. Fish spatula rolls are very easy to prepare, the only difficulty you might encounter is finding who fills your spatula to perfection. But, passed this little rock, preparation is fast. As for cooking methods, you can cook the spatula fish chops either grilled or grilled, as usual. But even in oven preheated at 200 degrees static. Put them in a lightly oiled pan with extra virgin olive oil and cook for 15 minutes, turning them over halfway through cooking. They must be golden out but soft and juicy inside. Have a good day!