Recipes
Blue jack mackerel with "vilão" sauce
For the fish:
- 2 blue jack mackerels
- Salt to the taste
- Pepper to the taste
- 2/3 challots
- 3 garlic cloves
- 2 limes
- Parsley
- White wine
- 1 tablespoon of culinary butter
- Olive oil
For the sauce:
- 200 ml of olive oil
- 6 chopped garlic cloves
- 100 ml of white wine
- Cayenne pepper
- 50 ml of vinegar
- Juice of 1 lime or 1 lemon
Place on a clay roasting pan 2 blue jack mackerels seasoned with salt and pepper, 2 to 3 shallots, 2 chopped garlic cloves, 2 sliced limes, parsley, white wine to taste, one tablespoon and a half of culinary butter and drizzle everything with olive oil. Bake for approximately 25 to 30 minutes (depending on the oven).
To do the “vilão” sauce, place 200 ml of olive oil, 6 chopped garlic cloves in a pot and let it brown. Add 100 ml of white wine, a pinch of Cayenne pepper to taste, 1 tablespoon of Red Bell Pepper Paste and let it cook. Add 50 ml of vinegar, juice of a lime or lemon and let it cook for another 5 minutes.
When serving the fish on the plate, drizzle with “vilão” sauce and accompany with baked potato and a tomato salad with orégano.
Place on a clay roasting pan 2 blue jack mackerels seasoned with salt and pepper, 2 to 3 shallots, 2 chopped garlic cloves, 2 sliced limes, parsley, white wine to taste, one tablespoon and a half of culinary butter and drizzle everything with olive oil. Bake for approximately 25 to 30 minutes (depending on the oven).
To do the “vilão” sauce, place 200 ml of olive oil, 6 chopped garlic cloves in a pot and let it brown. Add 100 ml of white wine, a pinch of Cayenne pepper to taste, 1 tablespoon of Red Bell Pepper Paste and let it cook. Add 50 ml of vinegar, juice of a lime or lemon and let it cook for another 5 minutes.
When serving the fish on the plate, drizzle with “vilão” sauce and accompany with baked potato and a tomato salad with orégano.