Grilled Berix with Spanish Salsa in Olives – a detailed recipe cooking. 
AT ремя: 25min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 pieces (225 gr.) Fillet of beriks
- Olive oil
- 1.5 tsp (1/2 handful) cumin
- 1.5 tsp (1/2 handful) sweet paprika
- 1 tsp (1/3 handful) coarse salt
- 1 tsp (1/3 handful) black pepper
- 1 tsp (1/3 handful) coriander
Tomato Salsa with Olives:
- 3 peeled and chopped plum-shaped tomatoes
- A handful of finely chopped cilantro leaves (can be replaced parsley)
- 1/2 chopped small red onion head
- 12 coarsely chopped large pitted green olives
- 1 lime juice
- 1 tsp crushed red pepper flakes
- Serving options: green beans with fried almonds (see garnish recipe) and sangria (see drink recipe)
Recipes with similar ingredients: red snapper, salsa sauce, plum tomatoes, olives, lime juice, red pepper flakes, cumin, paprika, coriander, green beans, almonds, red onions, cilantro
Recipe preparation:
- Preheat a grill pan or home electric grill to moderately high temperature. Drizzle the fillet with olive oil. Вmix spices in a small bowl. Rub the fish with a mixture of spices. Fry fish for 5 minutes, first putting the skin down. Flip the fish and fry for another 5-6 minutes.
- In a small bowl, mix the salsa ingredients and leave it insist before serving. Serve by putting fish in spices on a plate and a large portion of tomato salsa with olives. As a drink for Sangria is great for this dish.
