Grilled bonito with tuna-basil sauce

Nice summer-recipe with fish



  1. Disembowel the fish, fillet it and cut 4 portions out of it.
  2. Season the fillets with lemon, salt and pepper. Coat with flour and massage it with olive oil. Preheat the grill (or a grilling pan), oil it, and roast the pieces of fish with the skin side down until its crisp (leave the center medium)
  3. For the tuna sauce blend the fish together with the fish juice and whitewine. While blending drizzle some olive oil into the sauce until the sauce gets a thick texture.
  4. Pass the sauce through a hair sieve and season to taste with lime, salt and pepper. For the basil sauce, blend the herbs with water and olive oil, and pass the sauce through a hair sieve, too. Mix this deep green essence with the crème fraîche.
  5. Season the sauce to taste with lime, salt and pepper. Distribute the two sauces on chilled plates, place the fish on top, and serve with cherry tomatoes and potatoes in the skin.

Wir haben gestern das Rezept ausprobiert.
Ganz große Klasse ! ! !
Vielen Dank !
Martin und Sigi