Home » Grilled corvina on Mediterranean Salad

Grilled corvina on Mediterranean Salad

by Ada Parisi
5 min read

Grilled corvina on Mediterranean Salad. To demonstrate that even a simple grilled fish steak with salad can become a gourmet dish, good food and nice to see. You just need to have some’ of imagination and quality ingredients: the other day I saw a huge croaker fish market, the biggest of my life. Perfect to be cut into slices and Grill, with its delicately flavored boiled meats. But I had guests, so I had to invent a captivating presentation for a simple dish. If you want seconds of quick and easy fish or elegant and original, have a look at all my FISH SECONDS or my RECIPES WITH BLUE FISH.

So I made a potato salad, tomatoes and red onions and then a caper tapenade, olives and almonds, everything to match the slice of croaker. the result (which of course you can get with any other fish slice, swordfish tuna, from amberjack to garfish), It was excellent: my guests have complimented me for dinner and I struggled really very little.

A tip

The croaker (umbrina cirrosa), It is a very valuable fish, with firm flesh, white and lean. The only risk is that the umbra, cooking too long, become dry or rubbery. Do so much attention to the cooking times: I advise you to cook for a few minutes before the side of the well scaly skin, so that it becomes crispy (Remember that the skin of the fish is always edible, try to dry it in the oven and you will see that goodness) and then piastrarla quickly from the side of the flesh.

Among other things, the grilled croaker is a really light recipe, perfect for summer nights with our usual, beloved, glass of Italian bubbles! Have a good day!


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


4 slices of croaker

6 medium size potatoes

1 red onion

5 salad tomatoes

fresh basil, to taste

fresh thyme, to taste

little red or white wine vinegar

20 black olives

a handful of capers

extra virgin olive oil, to taste

a little 'of organic juice and lemon zest

a handful of almonds or pine nuts


Wash potatoes and boil them in salted water. Once cooked, Peel them and leave to cool completely. Then cut into medium size cubes. Wash the tomatoes, Clip crosswise and Blanch them in water for a few seconds, then put them in cold water and peel them. The skin will come off with ease. Cut them in half, remove vegetation water and seeds and cut them into fillets. Thinly slice the onion and put it for ten to fifteen minutes in the bath with a little vinegar.

Assemble the Mediterranean salad by putting the potatoes in a bowl, the tomato, the onion well drained from vinegar. Season with salt, black pepper, extra virgin olive oil, a little thyme and basil and leave to flavor in the refrigerator.

For the tapenade, chop the olives, Capers, almonds. Combine little lemon juice and a little zest, then add salt and mix everything with a drizzle of extra virgin olive oil

Anoint the croaker slices with a little extra virgin olive oil and grilling them on a grid that's heated. I recommend cooking them for a couple of minutes on the side of the skin, so the heat will radiate throughout the piece of fish, and then turn them seconds pulp-side. In any case, the fish should be soft and juicy, also rosy at heart if you like.

Composition of the dish: put a plate some Mediterranean salad (If you have a pastry rings use it for a more orderly impiattamento). Lay a slice of croaker and garnish with a tapenade quenelle of capers and olives. Drizzle with a little extra virgin olive oil and enjoy your meal!

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