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Fish with tomato and Basil vinaigrette

by Ada Parisi
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Pesce al sale con vinaigrette al pomodoro e basilico: un secondo di pesce tradizionale, facile e profumato

Fish with tomato and Basil vinaigrette: a second of summer fish, refined and easy to prepare. Have you ever prepared salted fish? Probably, Indeed certainly already know this kind of cooking fish, but I there speak the same, because you never know. Is, In addition, in addition to the recipe salt fish, I leave you the recipe for a warm vinaigrette, incredibly easy and tasty. And if you're looking for an alternative to salted fish with tomato and basil vinaigrette, try the SALTED SEA BASS WITH POTATOES AND MUSHROOMS, or the CRAZY WATER FISH WITH SARDINIAN FREGULA.

The cooking of the fish with salt

The salt glaze is a natural cooking, that is done in an oven at high temperature, about 200 degrees: Salt screen, that cooking becomes a solid crust, the fish is cooking with steam without suffering loss of fluid and remains so moist and soft. Is’ essential that the fish is not scaled, but just gutted. For every pound of fish, the basic recipe requires 1,5 kilograms of salt or up (or half and half as long). I put the salt in a bowl and from half a glass of water, that will serve to shrink on the fish without difficulty.

Cooking is about 30 minutes per kilogram of fish weight. The advantages of this are the many: a fish is always cooked to perfection if you respect the times and amounts, organoleptic and nutritional qualities of the fish remain intact, no use of fats, doesn't spread any fishy smell in house. Once cooked, you only have to remove the salt crust, remove the skin, It will be gone in a minute, and serve your fish.

And here comes my vinaigrette! You can season the fish with salt as you wish, even just with olive oil and lemon, But if you want to prepare something different for your guests try this sauce taste fresh and pungent. Is’ very simple but it will really enhance the dish. If you are looking for a dish with a more decisive taste, look at the VIDEO RECIPE Sicilian amberjack stew. Have a good day!

Pesce al sale con vinaigrette al pomodoro e basilico: un secondo di pesce tradizionale, facile e profumato

DENTICE VINAIGRETTE SALT WITH TOMATO AND BASIL

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

Ingredients

FOR FISH:

a red snapper or a common Pandora from 1 kg approx

1,5 kilos of salt (big or up, I used fine salt)

For the vinaigrette:

80 ml of olive oil (73,6 grams)

2 cloves of garlic

organic lemon juice

4 round tomatoes not too ripe

fresh basil, to taste

salt and pepper, to taste

Procedure

pescealsaleconvinaigrette8

Fish with tomato and Basil vinaigrette

To prepare the fish in salt with tomato vinaigrette, Preheat oven to 200 degrees static. Place in a bowl with salt, versarvi mezzo bicchiere d'acqua e mescolare con le mani: You should have a slightly damp rooms, un po' come la sabbia. Place at the bottom of the baking dish on a bed of salt, carefully place the fish and cover with remaining salt. Mettetene uno strato un po' più spesso sulla coda, that being thin bake before, e uno un po' meno spesso sul resto del pesce. Bake for 30 minutes in the event that your fish is from a pound of weight or do the necessary calculations, are critical!

For the vinaigrette, mettere in una piccola casseruola l'olio, il succo di limone e l'aglio. Heat over a very low heat: should never Simmer. Meanwhile, Peel tomatoes (Cross slit and plunge them in boiling water for 10 seconds, the skin will come off smoothly), tagliarli a metà ed eliminare l'acqua di vegetazione e i semi. Cut the tomatoes into cubes or strips. Wash the Basil (abundant). Sbattere con una frusta o con una forchetta l'olio caldo, along with lemon and, When emulsified, Add the tomatoes and Basil. Keep the sauce warm, always in focus light.

Remove the salt crust from fish, remove the skin with scales and bones. Arrange the red snapper fillets with salt on individual plates and drizzle with the vinaigrette, garnish the dish with ground black pepper and fresh basil leaves. Serve immediately. Bon appétit!

MATCHING: We recommend to combine this delicate recipe with a beer. We chose Amber, Lager beer produced in Sicily by the brewery Igbinidu di Sant'Agata di Militello (Messina). Is a beer smells of citrus and light taste with delicate bitter.

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14 comments

Giovanni April 6, 2017 - 11:37

Hi Ada,
This morning there were two big bream fish in fresh from the Aeolian. I was reminded of this recipe and I could not resist. Looks like it came all right (the vinaigrette is fragrant).
I need your advice: having to consume the dish tonight I filleted and cleaned the fish flesh placing it in the fridge well covered. Same thing for the sauce. The fisherman has recommended, because the pot does not spoil, to bring back the fish at room temperature without heating it to sprinkle with vinaigrette warmed only a few moments before serving. I do so? Thank you and, As always, congratulations for your work.

Reply
Ada Parisi April 6, 2017 - 11:45

The fisherman is absolutely right. Keep the fish out of the fridge for at least half an hour before dinner and place the warm vinaigrette over when the portions, plate to plate. I am very happy that you have tried this recipe! Let me know, and say hi to the Aeolian sea bream, I seem to smell it! ADA

Reply
Giovanni 7 April 2017 - 13:03

Brushed dishes completely, ADA … With final Bootie all Diners! Hello and thank you again.

Reply
Ada Parisi April 12, 2017 - 13:28

Sorry for the delay in responding but I was around! I'm so happy!!! a warm greeting, ADA

Reply
Paola 19 August 2015 - 14:38

Dear Ada are just happy. .. glad I met you that from great recipes and great tips! !
Then what about a good companion and know your chosen Island my countryman. .. I hope to be able to share with you our two wonderful cultures…Sicily is a place to go and see. I think it's gorgeous and I'd really like to visit! !
UNU basu Adiscedda ...;-)

Reply
Ada Parisi 20 August 2015 - 14:51

Dear Paola, I really hope we will compare often on kitchen! I know well and I love that sarda! Try making the cake of peaches and almonds with your peaches in San Sperate! I embrace you!ADA

Reply
Hedwig 19 August 2015 - 12:36

Fabulous. You know the salt glaze I also made but this with the vinaigrette is excellent. Ciaoooo

Reply
Ada Parisi 20 August 2015 - 14:51

So glad you like it! I embrace you strong Hedwig!

Reply
Ferdi 19 August 2015 - 12:29

Hi Ada! I'm Sicilian and I often do the fish in salt. 25 minutes per kg is the cooking time which I adopt and the result is a cooked fish, moist and ever stringy.
I season with only a little olive oil, but I'll try the sauce which I think does not distort the flavor of the fish.
Congratulations on the blog. Ferdi

Reply
Ada Parisi 20 August 2015 - 14:54

Hi Ferdi, Welcome and thanks for compliments, It takes passion and commitment and I am happy that you see. I also love that the taste of Sicilian from fish may not be covered by the vinaigrette dressing but this exalts. I'd like to have your opinion. Let me know, ADA

Reply
Ferdi September 7, 2015 - 19:12

Just returned from marsala, How to practice, sea bream baked in salt, but topped with “”ada parisi vinaigrette””.
Supreme. Chapeau.
Ferdi

Reply
Ada Parisi September 7, 2015 - 22:32

Thanks, of heart. I Love Marsala, I ate a pesto alla trapanese amid the salt pans that still I dream at night, in a lunar landscape where salt was bright as diamonds. See you soon, ADA

Reply
Paola 19 August 2015 - 09:50

Ada Bonjour. can't wait to try this wonderful recipe ... Sicilian island but are not my beloved land of Sardinia. and thanks to the paradises where we live the tasty fish not missing…I'll let you know if you like..

Reply
Ada Parisi 19 August 2015 - 12:18

Hello Paola! But you know that Sardinia is the other half of my heart? My partner is Serdiana and I come very often! Let me know what do you think of this recipe, should feel the taste of the sea!

Reply

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