Butter fish has become popular with us not so long ago. And how good it has become! It is simply the quintessence of beneficial qualities: unsaturated fatty acids, highly digestible protein. Plus the most delicate consistency. Fish oil in its noblest form … Oil is especially good for children and the elderly. But adults are also useful – primarily for the prevention of diseases of the cardiovascular system. With all this medical splendor, let’s not forget the main thing – it is very tasty! Make Ceviche from slices of buttered fish in a Latin American manner – that is, cook chilled fish by holding it for 10-15 minutes in a large amount of freshly squeezed lime (or lemon) juice, and then lightly dry and add fresh vegetables according to the recipe. Try cold-smoked escolar fillet or Preheat the grill. Here is the recipe. **Portion Escolar into roughly 6 ounces. Season each portion with 1 tablespoon of the olive oil, salt and white pepper and set aside. Preheat the fryer. Fry the potatoes until golden brown, about 3 minutes. Remove the potatoes and drain on paper towels. Season with salt and set aside. Place the portions on the grill and cook for 3 to 4 minutes on each side. In a large saute pan, over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the mushrooms. Season with salt and pepper. Saute until tender, about 2 minutes. Add the asparagus and tomatoes. Season with salt and pepper. Continue to saute for 1 minute. Add the potatoes. Bring to a simmer and remove from the heat. Stir in the parsley. To serve, spoon the mushroom/asparagus mixture in the center of each plate. Lay the fish on top of the vegetable mixture. Spoon some of the butter sauce over the fish. In a small mixing bowl, toss the herbs with the olive oil, salt and pepper. Pile the herbs in the center of each portion.
BONI offers fresh frozen fish, direct supplies from Ecuador.