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fish

Dover sole rolls with vegetables

Serves 2

4 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 4 large Dover sole fillets

  • 4 medium fine, asparagus

  • 1 large carrot

  • Salt

  • White wine

  • 1/2 c salted butter

  • 1 lime

  • ½ tbs curry paste

  • ½ tbs grated coconut

  • Chopped chives

Method

  • Grate lime peel and mix with butter, chives, coconut and curry powder until combined well. Roll the butter mixture in plastic film to form a cylinder and leave to set in a cold environment to form a gel-like consistency. The grease from the butter and the coconut will absorb the flavors from the spices.
     

  • Cut the asparagus spears into 1.4 in pieces in length. Peel and julienne carrots to the same length as the asparagus. Season the back of the sole with salt and take each fillet and wrap around an asparagus and carrot. Bridle tie the fillets with pre-soaked string to form the paupiette rolls. 
     

  • Cook the rolls in a Mibrasa casserole dish with a few drops of olive oil and place in the oven for 2 minutes. Open the Mibrasa oven and add a dash of white wine and leave to cook for another 2 minutes. Remove the dish and cut the strings.
     

  • Serve a round of aromatic butter on top of each paupiette roll and sprinkle over chopped chives.  

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Grilled Turbot with cauliflower purée

Serves 2

25 minutes

2 Mibrasa casserole dishes

 

Ingredients

  • 3/4 lb Turbot fillet

  • 1/4 cauliflower head

  • 3/4 c single cream

  • 2 whole artichokes

  • 1/3 c Sobrasada paste

  • 1 tbs butter

  • Salt

  • Olive oil
     

Method

  • Remove the outer leaves of the artichokes and cut around the base and stem.

  • Fill the center with spicy sausage and place in the oven directly on the grill to cook for 20 minutes at 665°F.
     

  • Cut the cauliflower into florets and place in a Mibrasa casserole dish with a knob of butter. Cook for 2 min. Add cream to the dish and leave to reduce. Season with salt and pepper and then set aside.
     

  • Drizzle olive oil into a GN 1/2, place the turbot fillet flesh faced down and sprinkle over a pinch of salt. Sear for 3 minutes and then remove from the GN and cook directly on the grill for a further 2 minutes.
     

  • Remove the artichokes from the oven, peel off the charred leaves, cut in half and season.
     

  • To serve, place the turbot fillet on a bed of cauliflower sauce and garnish with artichoke halves.

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Salt cod with spinach and aioli

Serves 2

5 minutes

2 Mibrasa casserole dishes

 

Ingredients

  • 1 egg

  • 1 c sunflower oil (Garlic and saffron confit)

  • 8 threads of saffron

  • clove of garlic

  • 2 salt cod heads

  • A bunch of spinach

  • Raisins

  • Pine nuts

  • Single cream 

Method

  • Confit oil with garlic and saffron for 30 minutes over low heat at about 175°F. Set aside to cool. (It is advisable to prepare the oil the day before so the flavors can set in.) Remove the garlic from the oil and add egg. Mix well to form a mayonnaise-like texture.

  • Drizzle olive oil into a Mibrasa casserole dish and place the cod skin-side down and cook for 3 minutes on the lower grill. Take another casserole dish drizzled with olive oil, add spinach and cook for two minutes. Remove from the oven, add salt, pine nuts and raisins, stir well and cook for a further 2 minutes. Remove the spinach from the oven and then add a dash of single cream, which will reduce on its own with the residual heat from the casserole dish.

  • Spread the aioli mousseline over the cod and bake on the top grill for another minute.

  • To plate, serve the cod on a bed of creamy spinach.

 

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Monkfish medallions with ragout

Serves 2-3

10 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 4 monkfish medallions

  • ½ yellow pepper

  • ½ sweet red pepper

  • ½ green pepper

  • 2/3 c chopped tomatoes

  • 1/2 c dry white wine

  • Plain flour

  • Salt and pepper 

Method

  • Place the half peppers directly on the grill, open face down and cook for 4 minutes. Sprinkle salt on the monkfish medallions and lightly flour on each side. Place directly on the top grill and cook for 30 seconds on each side.

     

  • Remove the peppers and peel off their skins. Chop into very small pieces and place in a Mibrasa casserole dish with the chopped tomato to cook for 3 minutes. Remove the dish and then season to taste.

     

  • Place the monkfish medallions over the pepper ragout and add a dash of white wine. Return the casserole dish to the oven and cook for another 2 minutes.

  • Plate two medallions per dish, with or without the backbone, and serve with ragout and garnish with chives.

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Baked grouper with chickpea purée

Serves 2

4 minutes

1 Mibrasa GN 1/2 

 

Ingredients

  • 1 lb fillet of Grouper
  • 1/4 lb veal head (Terrine)
  • 3/4 lb chickpeas, cooked
  • 1 lemon
  • Parsley
  • Olive oil
  • Paprika oil
  • Salt
  • Pepper

 

Method

  • Mix 2 tablespoons of paprika D.O La Vera with olive oil in a bottle and set aside for 12 hours for the flavors to set in. Sieve the oil to separate out the paprika.
     
  • Squeeze the juice of a lemon and blend with three quarters of the cooked chickpeas, seasoning to taste. Set aside a quarter of the chickpeas to serve later.
     
  • Cut the veal terrine into cubes and set aside. Clean the grouper fillet well and cut into 2 portions. Drizzle paprika oil and spread over the white skinless part of the meat. Sprinkle salt and then place directly on the grill cooking for 2 minutes. Take a Mibrasa gastronorm 1/2 and drizzle with olive oil placing the grouper fillet skin-side down and sear for 1 minute.
     
  • Remove the fillet and place to the side. Using the same gastronorm cook the chickpeas until brown, add the veal cubes and cook for another minute.
     
  • Serve the fish fillet on a bed of chickpea purée with the veal and the remaining chickpeas on the side. Finish with the lemon wedge and a drizzle of chilli oil. 

 

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Gilt-head bream, roasted onions and leeks

Serves 2

6 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 2 fillets of Gilt-head bream

  • 1 leek

  • ½ red onion

  • 1 tsp whole grain Dijon mustard

  • 1 tsp Dijon mustard

  • 1 tbs honey

  • 1 tsp Worcestershire sauce

Method

  • Cut the leek stem in half. Season and place in a Mibrasa casserole dish with a drizzle of olive oil and cook for 4 minutes in the oven. Remove from the Mibrasa and leave aside to cool.

  • Slice the onions and thread onto skewers that were soaked earlier. In a bowl, mix honey mustard, whole grain mustard and Worcestershire sauce. Cook the onion skewers directly on the grill for a minute. Turn over and brush on some more mustard sauce and leave to cook. Turn again and brush sauce onto the other side.

  • While the onions cook, drizzle olive oil on the white part of the fish and place directly on the Mibrasa grill, flesh-side down and cook for 2 minutes.

  • Remove the onions from the skewers and brush on more sauce. Remove the outer skin from the leek.

  • Garnish the dish with mustard sauce. Make a bed of onion slices and place the fish on top with the grill marks facing up. Serve the leek on the side and drizzle over parsley oil.

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Horse mackerel over miso cake

Serves 2

12 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 1 fillet pickled horse mackerel

  • 1 medium carrot

  • ½ onion

  • Parsley oil

  • 1/2 c vinegar

  • 1/2 c white wine

  • 1 c extra virgin olive oil

    For the Miso cake

  • 2/3 c flour

  • 1 tsp active yeast

  • 1/3 c white sugar

  • 1 tbs Miso paste

  • 1/4 c milk

  • 1 Medium egg

  • 2 tbs sunflower oil

Method

  • Slice onion into julienne, peel and cut carrots into slices. Place all the vegetables in a Mibrasa casserole dish drizzled with parsley oil and whole grain black pepper. Cook in the oven for 1½ minutes. Remove from the oven and lightly sauté the vegetables, adding vinegar, white wine and extra virgin olive oil. Cook for another 5 minutes.

  • Sprinkle salt over the horse mackerel fillet and add to the casserole of vegetables without taking it out from the oven and cook altogether for 1 minute. Remove from the oven, flip the fillet over and leave to cook for a further 3 minutes in the jus.

  • To make the miso cake, dissolve Miso paste in milk and mix in together the remaining ingredients. Spread a thin layer of butter to a baking tray or silicon molds and fill with the miso mixture. With the oven at a high temperature cook for 70 seconds.

  • Serve the pickled mackerel with 2 slices of miso cake, carrots and onions. Garnish the dish with some green herbal leaves.

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Salmon and lemon skewers with fennel

Serves 2

5 minutes

 1 Mibrasa GN 1/2

 

Ingredients

  • 3/4 lb salmon fillet

  • 1 fennel bulb

  • Pinch of ground cayenne pepper

  • 1 tbs fresh or dried Oregano

  • 1 tbs white sesame

  • ½ tsp ground cumin

  • 2 small lemons

  • Salt & pepper

  • Butter

  • Brown sugar

  • 8 skewer sticks 8 in long

Method

  • Soak the skewer sticks in water for an hour to prevent them from burning in the oven.

  • Slice lemons ​​into thin strips and cut salmon fillet into 0.8 in thick cubes.

  • Mix the oregano with sesame seeds, cumin, salt and pepper. Apply the marinade to the salmon cubes. Leave the salmon to marinate for at least half an hour before cooking.

  • Take 2 skewer sticks and thread the salmon cubes onto both sticks and weave on the lemon slices. Lay the skewers in a Mibrasa 1/2 gastronorm tray with a drizzle of olive oil and cook for 3 minutes.

  • Cut the fennel into very fine julienne. Remove the salmon from the oven, turn over once and then remove from the gastronorm tray to rest.Add a knob of butter to the same tray to combine with the salmon flavors. Add the fennel slices, season and cook for 4 minutes. After 2 minutes stir, add a teaspoon of sugar and stir again.

  • Plate the salmon skewers with sautéed fennel on the side.

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Monkfish stew with peas and potatoes

Serves 2

10 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 1 whole monkfish

  • 1 Monalisa potato

  • 1 small cup of fresh peas

  • Fish stock

  • Catalan Romesco sauce
    (For recipe see baked potatoes with Smoked romesco sauce)

     

Method

  • Peel potato and cut into slices and place in a Mibrasa casserole dish with a drizzle of oil and sprinkle of salt. Pour in fish stock and place the whole monkfish previously salted on both sides, on top of the potatoes so the monkfish does not come in contact with the stock. Cook on the bottom grill for 8 minutes, and then add more fish stock to cover all the potatoes. Leave to cook until the potatoes are half done.


  • Open the oven door and pull out the grill a little to spread over some Romesco sauce over the top of the fish. Add the peas to the broth with the potatoes and leave to cook for a further 2 and half minutes.

     
  • Serve the monkfish in a soup bowl on a bed of peas and potatoes, pouring over fish stock.

     

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Grilled sea bass with onion and asparagus

Serves 2

25 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 3/4 lb fillet of sea bass

  • 2 tbs “Pimiento choricero”

  • 1/2 c extra virgin olive oil

  • 1 bunch green asparagus

  • 1 large onion

Method

  • Cut the fillet into 2 portions of 1/4 lb. Mix 2 tablespoons of chorizo ​​spread “Pimiento choricero” with extra virgin olive oil and stir well.

     
  • Roast a whole onion with the skin intact for 20 minutes. Once roasted, remove from the oven and separate the layers, placing them flat on baking paper. Cover with another piece and press down by hand to flatten. Leave the slices to dry on the oven’s heating rack.

  • Add a few drops of olive oil to a preheated Mibrasa casserole dish and sear the fillets skin-side down for 2 minutes, and then flip over for another 2 minutes. At the same time cook the asparagus directly on the grill for one minute on each side.

  • Brush chorizo sauce on the base of the plating dish. Form a bed of asparagus and place the sea bass fillet on top with dried onion as garnish. Drizzle some extra virgin olive oil and a sprinkle of Maldon salt.

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Salmon with tropical salad

Serves 2

7 minutes

1 Mibrasa casserole dish

 

Ingredients

  • 1/2 mango

  • 1/4 pineapple

  • 1 c cooked Haricot/black-eyed beans

  • 2 tbs fresh chopped coriander

  • 1 tsp of Jamaican pepper

  • 1 tsp ground cumin

  • ¼ tsp cayenne pepper

  • ½ tsp ground cinnamon

  • 2 salmon fillets with skin (1/4 lb)

  • 1 tsp olive oil

Method

  • Peel the pineapple, remove the center and cut into 0.25 in cubes. Drizzle a little olive oil in a Mibrasa casserole dish and fry the pineapple cubes in the oven for 2 minutes.


  • Peel the mango and cut into cubes of a similar size to the pineapple. Mix the mango, pineapple, beans, coriander and a pinch of salt in a bowl. In a separate bowl add pepper, cumin, cayenne and cinnamon and then use the mixture to rub both sides of the salmon fillets.


  • Place the salmon directly on the Mibrasa grill, skin-side down, and cook for 5 minutes (depending on the thickness of the piece). Take the salmon out from the Mibrasa using the tongs or a spatula to avoid splitting the fillet. If the oven is very hot, cook on the top grill.


  • Plate the salmon fillet on a bed of fruit salad.

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Baked scorpion fish with potatoes

Serves 3-4

10 minutes

1 Mibrasa GN 1/2 + 1 Fish clamp

 

Ingredients

  • 1 scorpion fish, butterfly cut (3 lb approx.)

  • 3 potatoes

  • ½ white onion

  • Extra virgin olive oil

  • 1/4 c white wine

  • 1 1/4 c fish stock

  • Salt

  • White pepper

Method

  • Peel the potatoes and cut into thick slices. Drizzle olive oil into a Mibrasa gastronorm and place in the potato slices. Chop an onion into julienne and lay on top of the potatoes with another drizzle of olive oil. Place in the oven and cook for 2 minutes. Remove the tray, season with salt and pepper, add a dash of white wine and fish stock and return to oven.
     

  • Scale the scorpion fish and cut open to butterfly. Season the fish with salt and pepper and then place inside a Mibrasa fish clamp. Place the clamp on the top grill above the potatoes so the juicy flavors drip down. Leave all to cook for 8 minutes.
     

  • Serve the fish whole accompanied by some potatoes and onion. 

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