Hello friends and fellow foodies!
One of the most requested and sought after recipes in this blog has always been the “pan grilled fish recipe”
The original version is generally appreciated for dietary reasons. It’s very low in calories and fat and very rich in protein. It’s very simple to prepare and the seasoning is simply salt, pepper and some lemon juice. Some season it only with salt and lemon. If you’re at the beach and the fish has just been caught, sometimes just lemon would do the trick.
However, today I have wanted get a bit fancy and give it a luscious twist. Follow me and you won’t be sorry.
- Atlantic Spanish Mackerel slices or fillets. (2 slices per person)
- Olive oil.
- Salt, pepper and lemon are enough to season it.
Ingredients for the cream.
- Chopped white or red onion (for a stronger flavor)
- Milk cream or buttermilk
- Coconut milk (a touch)
- Evaporated milk.
Season the fish and give it at least two hours.
I like to prepare the sauce and the fish simultaneously.
Begin with two pans, or a pan grill and a pan. Put your fish on the pan grill and just enough olive oil to avoid sticking. The fish takes about two minutes on each side at medium fire. Once ready take out and plate to wait for the sauce (which by the time the fish is ready will be almost ready)
On the other pan you’ll put in some butter and when it melts add the onions. Once the onions are soft (they look clear) add the cream of milk or buttermilk, coconut milk and evaporated milk, add a bit of salt and let it reduce to a creamy consistency, check the salt and serve on top of the fish.
I know I added some calories, but the truth is that it was worthwhile in terms of flavor. If you’re still concerned about the calories bear in mind you can easily control those by keeping the cream portion at bay. Me? I’ll just go crazy with it!
Enjoy your fish and good weekend!
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