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Spanish Fish Lunch 3/29: Mero Mallorquino

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Margi Cintrano View Drop Down
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    Posted: 29 March 2018 at 12:53


Grouper is one of the largest fish in the southern Atlantic and Mediterranean ..  Holy Thursday and  Good Friday are legal bank holidays here, and during this time of the year, The Lent Practice is still observed by many Spaniards and Italians from the day after Carnival ends until  Easter Sunday .. 

Here is a very lovely dish from the Balearic Island of Mallorca,  called Mero La Mallorquina,  Mallorcan Grouper ..  

Recipe for 4. 

500 grams of potatoes thinly sliced in rounds
200 Ml.  Spanish Evoo
1 kilo of Grouper ( can sub:  Cod fish ) 
1 tablespoon fresh squeezed lemon juice 
3 tiny cloves minced garlic
4 spring onions (Green or scallions )  finely minced
200 Grams red ripe tomatoes or San Marzano 
2 Green bell Capsicums sliced in Slim strips 
250 grams of fresh spinach leaves shredded
60 grams of raisins 
60 grams pine nuts ( can sub:  Hazelnuts or Almonds )
1 bay leaf 
1 teaspoon Spanish Smoked Paprika ( Pimentón de La Vera )
80 Ml.  Dry White wine or Spanish Cider
2 Tablesp.  minced fresh parsley
salt and White pepper

1)  Pre heat oven to  150 C degrees or 300 F degrees.
2)  Place the sliced  potatoes  in a shallow, heat proof casserole, and season  with salt & drizzle  a bit of  Evoo on them  .. ( I leave skin on .. however, one can peel ) ..
3)  Now lay the fish thick slices on top of the potatoes and season with salt and the lemon juice.
4)   Heat the rest of the Evoo in a skillet and sauté the garlic minced,  Green onion,  Green bell strips,  and then the tomatoes peeled and finely diced .. 
5)  Sauté on low slow flame, and then in 2 to 3 minutes, add the spinach and  raisins and the almonds or hazelnuts or pine nuts.   Saute all approx another 8 minutes to 10 minutes ..
6) Add the smoked paprika and  the salt & the White pepper ( i use freshly ground White peppercorns) and then add the parsley minced and the wine ..  
7) Allow the wine to reduce ..  On very low slow flame ..  And then, time for oven ..  
8)  Bake in oven 20 minutes in an earthenware,  and baste occasionally.

Absolutely exceptionally outstanding ..  

Have a lovely spring break & / or Easter or Passover etcetra ..



 

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 30 March 2018 at 09:22
That sounds like a good mix of flavours!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 30 March 2018 at 11:26


Ron, 

This was really wonderful .. and yes, a gorgeous mix of Mediterranean flavors ..  

Definitely could work with any fresh wild catch or  frozen  Cod ..

Thick slabs of fish  ( needs to be thick ) ..

If filets:   Reduce oven time ..

Have a lovely  Easter Holiday ..     
 
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WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
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