Corvina Escabeche

成分

• Corvine fish or sea bass: 20 oz (5 oz each)
• Sweet Potato: 12 oz
• Cinnamon: 1
• Orange juice: 1 oz
• Red wine vinegar: 1 oz
• Extra virgin olive oil: 2 oz
• Onion: 2 oz - Garlic: 0.2 oz
• Bell pepper: 4 oz
• Yellow chili: 2 oz
• Honey: 1.4 oz
• Salt and pepper to taste
• Chives for décor

準備

Cut the corvine fillet in 4 equal pieces.

Cut the onion, bell pepper, yellow chili and the garlic in julienne (matchsticks)

Cut the sweet Potato in round shape (use a round mold cutter) and glaze in a pot (medium heat) with 0.7 oz honey, orange juice and the cinnamon until sweet Potato are nice and soft.

In a hot pan with olive oil, fry the fillet of fish, when half cooked, reserve on a side, then pour the vegetables matchsticks and sautéed for 4 minutes, deglazed with vinegar, add the 0.7 oz of honey and let it simmer for 5 minutes, cut the fire and put the fish fillet again in the pan for 10 minutes with a lid on. Verify the taste and rectify with salt to your taste.

In a plate put the glazed sweet Potato, then the fish on top, finish with the vegetables and the sweet and sour sauce from the pan. This meal can be served cold in summer or hot in winter.

Enjoy this very tasty meal.