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Redfish with pineapple, onion and vegetables

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Ingredients for 4 servings:

  • 1 pineapple
  • 6 onions, red
  • 50 g clarified butter
  • 3 tbsp white wine
  • 4 redfish fillets, approx. 150 g each
  • lemon juice
  • breadcrumbs
  • pepper
  • Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the pineapple, quarter it, remove the tough core, and cut into thin slices. Peel the onions and slice them into rings. Heat about 20g of clarified butter and fry the onions, add the pineapple slices, and deglaze with the white wine. Sauté the vegetables for about 15 minutes, then season with salt and pepper to taste. Clean the fish fillets, drizzle with lemon juice, and season with salt (or add a little pepper if you like). Coat the fillets in the breadcrumbs, pressing the crumbs lightly into the pan. Then fry the fish in the remaining clarified butter for about 3-4 minutes on each side until golden brown. Arrange on plates with the pineapple and onion mixture and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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