A light dish but tasty, with the color contrast and especially taste between the red onion of Tropea, made more vivid by the red wine vinegar, and the white fish. Bluefish marries beautifully with the sweet-sour. In this case I made an evacuation in sweet and sour sauce, nutritious and economical, but you can also use the fish or fish more ' refined '. With onions, in Sicilian ' cipuddata ', sweet and sour flavor, She looks great even on tuna, but it must be cooked fried with a little oil and not boiled or steamed, and with a little’ Mint: so the dish becomes more ' robust ', both for greater fullness of flavour and texture of the tuna, both for frying.
Ingredients for 4 people:
- two pounds of mackerel or bonito fish
- a bay leaf
- 4 large red onions, preferably of Tropea
- salt to taste
- 3 tablespoons extra virgin olive oil
- 100 ml red wine vinegar
- 2 teaspoons of sugar
- tablespoons water
- extra virgin olive oil as required
In a fish Kettle boil the fish in salt water with a bay leaf. Cut the onions into rough slices, place in a pan with oil and water and let simmer over medium high for 5 minutes.
In a glass mix vinegar with the sugar until the latter has dissolved and, over high heat, pour the mixture over the onions. Evaporate the vinegar and, When it dries the liquid, remove the Pan from the heat.
How to fillet a fish and carefully fold over: place the fillets on a plate and top each a generous dollop of onions. Garnish with a drizzle of olive oil and with a few mint leaves.
THE PAIRING: This is a very light dish. We recommend a dry white wine of Colli bolognesi (Base Albana di Romagna), due to its low alcohol content (around 11% of volume) and its taste is dry and fruity.