This dish combines Northern European and Southern European flavors. Smoked fish is very popular in the Nordic Countries while fresh salads can be found from Mediterranean area. However, the combination works very well together and this makes a wonderful and healthy meal, if you have a smoker. If not, the fish can be cooked in the oven, too.
Ingredients for Mediterranean Potato Salad for 4 Servings
0,5 kg (1 lbs) of small potatoes – patatas pequeños
a handful of arugula – rúcula
2 dl of chopped chives – cebollinos
2-3 tablespoons of capers – alcaparras
1 dl (1/2 cup) of green olives – aceitunas verdes
a pinch of sea salt
freshly ground black pepper – pimienta negra
pickled onions (optional) – escabeche de cebolla
2 tablespoons of olive oil – aceite de oliva
2 sherry vinegar – vinagre de Jerez
1 teaspoon of Dijon mustard – mostaza Dijon
2 cloves of garlic – dientes de ajo
2 tablespoons of honey – miel
Cook the potatoes in salty water. Let them cool before mixing into the salad.
Toss arugula, chopped chives, capers and olives into a large bowl. If you happen to have pickled onions, you can add those, too. Grate the lemon zest into the salad and squeeze half a lemon there, too. Add potatoes and mix well.
For dressing mix olive oil, sherry vinegar (use Spanish Jerez vinegar, if available), Dijon mustard, minced garlic, the other half of the lemon juice and honey. Season with salt and pepper and check the taste. Add the dressing into the salad and mix well.
Ingredients for Smoked Sea Bass for 4 Servings
1 sea bass gutted, about 1 kg (2 lbs) – lubina
sea salt – sal marina
ground white pepper – pimienta blanca
Remove the the head and dry the fish throughout. Make some cuts to both sides of the fish so that salt, pepper and smoke can enter in the meat. Season with salt and pepper and put it into hot smoker (about 180 ºC, 350 ºF) for 30 minutes.
It’s been quite hot in Costa del Sol area lately. Day’s highest have been around 38ºC (100 ºF). In this heat you don’t want anything heavy to eat. Therefore we decided to make some low fat fish with tropical salsa. All fruits are very fresh and delicious right now, so this combination would work just fine (with a glass of white wine, of course…). The best thing about this meal is that is very easy to make. If you have 15 minutes to prepare and 1 hour to wait for the salsa and fish to marinate, this is the perfect summer food!
Ingredients for Sea Bass with Tropical Salsa for 4 Servings
4 fillets of sea bass – filetes de lubina
4 cloves of garlic – dientes de ajo
sea salt – sal marina
ground black pepper – pimienta negra
juice of 2 limes – zumo de limas
1 mango – mango
1/2 of pineapple – piña
2 tomatoes – tomates
1 cucumber – pepino
1 dl (1/2 cup) of sliced jalapenos – jalapeños
1/2 red paprika – pimiento rojo
a splash of extra virgin olive oli – aceite de oliva virgen extra
a handful of fresh coriander – cilantro
a handful of fresh mint – menta
Let’s prepare the fish fillets first. If there are bones in the fillets, remove them. Slice 4 cloves of garlics and place them in between the fillets. Squeeze juice of one lime on top and season generously with salt and pepper. Let them marinate in the fridge for one hour.
Next, prepare the tropical salsa. Slice half a pineapple into cubes. Do the same for the mango. Remove the skins from tomatoes (if you will) and remove the seeds and most of the liquid. Slice into cubes. Peel the cucumber and slice into cubes. Slice a half of a paprika into cubes. Combine jalapeños with the other ingredients in a large bowl and season with a splash of olive oil, juice of 1 lime, coriander, mint, salt and pepper. Check the taste and season more, if needed. Put the salsa into fridge to rest for 45 minutes.
After 45 minutes put the grill on high heat. Rinse all the liquid there may be in the salsa bowl (this is why we deseeded the tomatoes, because excess liquid ruins the salsa).
Put some olive oil on both sides of the sea bass fillets. Grill the fillets first skin side up for 1 minute, then turn and cook skin side down for another 3 minutes. Put a few tablespoons of tropical salsa on a plate and raise the sea bass fillet carefully on top.