Marinated Trevally Recipe

click to rate
2 votes | 1845 views

A good method for preserving the wonderful flavour & texture of trevally or other similar fish such as mackerel or sardines.

Prep time:
Cook time:
Servings: 8
Tags:

Ingredients

Cost per serving $0.41 view details

Directions

  1. Remove the fillet from the fish with the aid of a sharp knife
  2. Remove the skin from the fillets with a knife or carefully pull off the thin skin with fingers (will be left with the beautiful silver surface)
  3. Cut the fillets in half lengthwise to remove the centre bones
  4. Place the fillets on a non reactive tray and season lightly with salt on both sides; refrigerate for 1 hour
  5. Whisk together the salt & vinegar; add the oil & whisk to combine
  6. Place the marinade in a non reactive container with the fish fillets ensuring that they are well coated.
  7. Allow the fillet to marinate for a minimum of 2 hours and a maximum of 4 hours.
  8. Note: the longer the fillets remain in the marinade, the vinegar will "cook" the flesh - still delicious though !
  9. Serve sliced as a snack/tapa with pickled vegetables, capers or with a salad dressed with a little of the marinade.

Toolbox

Add the recipe to which day?
« Today - Dec 27 »
Today - Dec 27
Dec 28 - Jan 03
January 4 - 10
January 11 - 17
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 25g
Recipe makes 8 servings
Calories 183  
Calories from Fat 182 99%
Total Fat 20.61g 26%
Saturated Fat 2.46g 10%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 17mg 1%
Potassium 2mg 0%
Total Carbs 0.01g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 0.0g 0%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment