Today the team of Mediterranean Diet shows you how easy is to cook easy fish recipe for good taste and how many money we can save avoiding seafood restaurants.
To make easy fish recipe for good taste you have to buy fresh fish at the fish market saving a lot compared to individual purchases:
– 1kg of clams
– 1.5 kg of mussels
– 2 kg tuna
– 2 basses of about 1 kg
We have frozen 2/3 of tuna and 1 sea bass.
We also buy:
– rocket salad
– Various vegetables for the contours
The different midday and evening meals were articulated, adding some local cheeses, with pasta dishes normally at noon and only fish in the evening.
The wines that we added were local (Pigato, Vermentino, Rossese) and sometimes we prepared appetizers (white wine with a little Campari) tasting small pieces of fish. To buy it: https://www.italvinus.it/it/vinos/blanco/detalle_vino.html?id_vino=ascve15
EASY FISH RECIPE FOR GOOD TASTE WITH CLAMS:
Preparation: let it discharge in salt water (a handful of coarse salt) for a few hours
cooking: fried oil, garlic, onion and parsley .. when it is hot add the clams and the end of cooking is when they open themselves
EASY FISH RECIPE FOR GOOD TASTE WITH MUSSELS:
Preparation: Scrape and clean up by deleting those open or broken
cooking: fried oil, chopped celery, garlic, onion and parsley .. when it is hot add the mussels and end of cooking is when they open themselves (Advice: eliminate not opened mussels).
EASY FISH RECIPE FOR GOOD TASTE WITH TUNA:
cut into ½ cm thick slices and grill from both sides keeping the interior a bit raw depending on the taste of the guests. Serve with rocket sauce by grinding the arugula with olive oil and salt.
EASY FISH RECIPE FOR GOOD TASTE WITH BASS
Clean and wash, stuff inside with bay leaves or chopped garlic and rosemary, covered with a little oil and salt. Close it in a bag and in the oven at 220 ° for 20 minutes. Clean and serve with a little olive oil and pepper is also pleasing the arugula sauce and baked potatoes.
Suggestion: use high-quality durum wheat (fusilli, trenette, bigoli, etc.) and with the residue of what described above prepare sauces:
– Only clams
– Mussels, clams and tuna pieces
– Sea bass pulp
always with a sauté of garlic, onion and parsley and optionally addition of tomato sauce.