Margi Cintrano
Washing Up
As we are in Porto, Portugal ( Valentine´s gift ) and Scorpio fish is in season on the Iberian peninsula, both in Spain and Portugal; we decided to have this for lunch at a lovely Porto restaurant. This is the recipe the wonderful Chef had given me.
Mediterranean Skorpion Fish with Moscatel, semi sweet white wine:
For 4 servings:
1.5 kilos of skorpion fish ( 3 pounds ) or other tasty firm white delicate fish
1 pound zucchini ( corgette )
1/2 cup extra virgin olive oil
1 medium onion finely chopped
juice of 1 lemon
black peppercorns
salt
1/3 cup semi sweet Muscat or Moscatel white wine ( they are produced in California, Spain, Greece, France, Portugal and Italy )
3 garlic cloves minced
1/2 large bunch Mint leaves
1/2 large bunch flat parsely leaves
A Handful of white grapes
1) Have fish monger chop the fish into large long thick strips
2) peel the zucchini, remove seeds and slice into thin cubes
3) heat the olive oil in a large sauté pan and sauté the onion and garlic
4) add the zucchini and sauté until tender and season with salt and pepper
5) add the skorpion strips and drizzle fish with lemon juice and semi sweet white wine
6) adjust seasoning and add the grapes and the mint and the parsley
7) simmer until zucchini is tender and skorpion flakes
Serve with a lovely white wine or Prosecco and crusty warm
bread
Margi.
Mediterranean Skorpion Fish with Moscatel, semi sweet white wine:
For 4 servings:
1.5 kilos of skorpion fish ( 3 pounds ) or other tasty firm white delicate fish
1 pound zucchini ( corgette )
1/2 cup extra virgin olive oil
1 medium onion finely chopped
juice of 1 lemon
black peppercorns
salt
1/3 cup semi sweet Muscat or Moscatel white wine ( they are produced in California, Spain, Greece, France, Portugal and Italy )
3 garlic cloves minced
1/2 large bunch Mint leaves
1/2 large bunch flat parsely leaves
A Handful of white grapes
1) Have fish monger chop the fish into large long thick strips
2) peel the zucchini, remove seeds and slice into thin cubes
3) heat the olive oil in a large sauté pan and sauté the onion and garlic
4) add the zucchini and sauté until tender and season with salt and pepper
5) add the skorpion strips and drizzle fish with lemon juice and semi sweet white wine
6) adjust seasoning and add the grapes and the mint and the parsley
7) simmer until zucchini is tender and skorpion flakes
Serve with a lovely white wine or Prosecco and crusty warm
bread
Margi.