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!