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Pickled Bonito Or Swordfish With Green Tomatoes

Greek.Cookery's picture
  Bonito/Swordfish / scallops 2 1⁄2 Pound, cut into 3/4 inch cubes (1.2 Kilogram, Fresh)
  Onions 8 Ounce, thinly sliced (250 Gram)
  Olive oil 4 Tablespoon
  Green tomatoes 1 Pound, roughly chopped (500 Gram)
  Hot red chilies 2 Small
  Garlic 2 Clove (10 gm), sliced
  Fresh mint 1⁄2 Ounce, chopped (15 Gram)
  Salt To Taste
  Fresh lemon juice 8 Fluid Ounce (250 Milliliter / 8 Lemons)

In a heavy frying-pan, fry the onions gently in the olive oil until barely transparent.
Add the tomatoes, chillies, garlic, mint and some salt.
Stir over high heat for 1-2 minutes.
Remove the sauce and cool.
In a wide dish layer the raw fish with the tomato mixture and pour in the lemon juice to cover everything.
Cover lightly and leave this to macerate in the refrigerator for 24-36 hours.

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