Tag: fish

Salmon and Avocado Tartare

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Salmon and avocado tartare is a fresh, elegant dish bursting with flavour, making it perfect as a starter or light meal. It combines the silky texture and character of high-quality raw salmon with the creaminess of avocado, enhanced by citrus notes and a delicate dressing that amplifies the flavours without masking them. Ideal for special occasions or for those who appreciate healthy, modern, and visually appealing cuisine.

Ingredients

  • Salmon
  • Avocado
  • Pickled spring onions
  • 2 tablespoons soy sauce
  • Juice of 2 lemons
  • 1 tablespoon lemon zest
  • 4 tablespoons olive oil
  • Onion

Instructions

  1. Dice the salmon into small cubes.
  2. Finely chop the onion.
  3. Combine both ingredients in a bowl and add the lemon juice, lemon zest, soy sauce, and olive oil. A
  4. Allow to marinate for 10 minutes.
  5. Dice the avocado into small cubes.
  6. Assemble and garnish with chives.
  7. Season with salt and pepper, and let it rest for 10–15 minutes to allow the flavours to meld.
  8. Allow to sit for a few minutes before serving as it enhances the overall taste.

 

Cod in Pil-Pil Sauce

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Canarian Recipes: Bacalao al pil-pil

Cod al pil-pil is a traditional dish originally from the Basque Country made with cod, olive oil, garlic and chilli. It is famous because the sauce is formed by emulsifying the natural gelatin of the cod with the oil, without adding flour or cream.

For 4 people

  • 4 cod fillets 
  • 200–250 ml olive oil
  • 3–4 garlic cloves
  • 1 dried chili pepper
  • Salt

Instructions

  1. Slice the garlic.
  2. Heat the oil over medium heat and sauté the garlic and chili pepper until golden brown.
  3. Remove the garlic and chili pepper and set aside.
  4. Place the cod in the same oil, skin-side up.
  5. Cook over low heat for about 4–5 minutes.
  6. Remove the cod and let the oil cool slightly.
  7. Swirl the pan or use a strainer to emulsify the oil with the cod juices until the sauce thickens.
  8. Return the cod to the pan.
  9. Add the garlic and chili pepper on top.

Tip:
The oil shouldn’t be too hot, or the sauce won’t emulsify.

 

Canarian Baked Sardines

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Canarian Recipes: Sardinas al Horno

Canarian baked sardines are a simple, nutritious Canary Islands specialty featuring fresh sardines, typically seasoned with coarse sea salt, olive oil, garlic, lemon, and sometimes parsley or potatoes.

For 4 people

  • 1 kg fresh, cleaned sardines
  • 3–4 cloves of garlic
  • 1 bunch of parsley
  • 2 lemons
  • Extra virgin olive oil
  • Coarse or fine salt
  • Pepper (optional)
  • A splash of white wine (optional)

Instructions

  1. Preheat the oven to 200 °C (fan and conventional).
  2. Arrange the sardines in a baking dish, laying them out flat. Sprinkle lightly with salt.
  3. Finely chop the garlic and parsley and sprinkle them over the sardines.
  4. Drizzle a generous amount of olive oil and, if desired, add a splash of white wine.
  5. Slice one lemon and place the slices on top of the sardines. With the other lemon, squeeze some juice over them.
  6. Bake for about 10–15 minutes, depending on the size of the sardines, until they are cooked through and slightly golden.
  7. Serve immediately, with additional lemon on the side to taste.

Ideal Accompaniments
Crispy bread for soaking up the juice
A simple salad of tomatoes and onions
Wrinkled potatoes

 

 

Canarian Baked Hake with Vegetables

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Canarian Recipes: Merluza al horno con verduras

For 4 people
* 4 fillets or slices of hake
* 2 medium potatoes
* 1 large onion
* 1 green pepper (optional)
* 1 red pepper (optional)
* 1 courgette or carrot (optional)
* 2–3 cloves of garlic
* Extra virgin olive oil
* Salt and pepper
* White wine or fish stock (½ glass)
* Lemon or parsley (optional)
* Sweet paprika or Provençal herbs (optional)

Instructions

1. Preheat the oven to 180 °C (top and bottom heat).
2. Peel and slice the potatoes thinly. Cut the onion into julienne strips and the peppers/courgette into strips.
3. Place the vegetables in an oven dish, season with salt and pepper, and add a generous drizzle of oil.
4. Bake for 20–25 minutes until they are nearly tender (you can cover with foil).
5. Season the fish with salt and pepper and place it on top of the vegetables. Add the sliced garlic and pour over the wine or stock.
6. Bake for 12–15 minutes (depending on thickness). Optionally, grill for 2–3 minutes at the end.
7. Finish with chopped parsley or a few drops of lemon before serving.

Tuna Salad (Quick and Healthy)

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10-minute Mediterranean tuna salad without mayo! The tuna salad itself uses just the five ingredients (tuna, tomato, onion, boiled egg and lettuce) plus a quick light dressing.

Ingredients (serves 1–2)

  • 1 can of natural tuna (drained)
  • 1 large tomato or cherry tomatoes
  • ½ onion (optional)
  • 1 boiled egg (optional)
  • Green leaves (lettuce, spinach, or rocket)
  • Extra virgin olive oil
  • Lemon or vinegar
  • Salt and pepper

Instructions

  1. Wash and chop the tomato and onion.
  2. Place the green leaves in a bowl.
  3. Add the flaked tuna and diced egg.
  4. Dress with oil, lemon/vinegar, salt, and pepper.
  5. Toss and serve.

Salted Fish with Sweet Potatoes

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Canarian Recipes: Pescado Salado con Batatas

This simple Canarian dish consists of stewed grouper or salt cod accompanied by boiled potatoes (optional) and sweet potatoes . It is usually served with red or green mojo sauce.

For 4 people

  • 800 g salted fish (such as grouper, corvina, cod, samak)
  • 4–6 sweet potatoes, preferably Canary red
  • 3–4 potatoes (optional, if you wish to mix)
  • Olive oil
  • Red mojo or green mojo, optional

Instructions

Desalting the Fish
Rinse the fish under cold water to remove excess salt.
Soak it in fresh water for 24 hours, changing the water 2–3 times.
(If it is particularly salty, it may require up to 36 hours.)

Cooking the Sweet Potatoes
Peel the sweet potatoes and cut them into large chunks.
Boil them in water with a pinch of salt (just a little, as the fish adds salt).
Cook until tender (20–25 minutes).
CAUTION: Do not let them disintegrate.

Cooking the Fish
When the sweet potatoes are nearly ready, place the desalted fish in cold water in another pot.
Turn on the heat and let it boil for only 8–10 minutes.
If boiled for too long, it will become tough.

Serving
Serve the hot fish accompanied by:
boiled sweet potatoes, potatoes (if included), and Canary mojo (either spicy red or coriander green).
You may add a drizzle of olive oil on top.

Traditional Tip
In many households, this dish is accompanied by escaldado gofio, Canarian bread, or a small glass of wine.

Escaldón and Mojo Croquettes with Sea Bass Sashimi

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Canarian Recipes: Croquetas de Escaldón y Mojo con Sashimi de Lubina

Ingredients for Escaldón

  • 1l of fish broth
  • 2 cloves of garlic
  • A sprig of mint
  • 1 onion
  • 500g of gofio

Ingredients for Croquettes

  • 2 sea bass fillets
  • mojo sauce which includes
  • pepper
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 2 cloves of garlic
  • 1 teaspoon of paprika
  • vinegar
  • sunflower oil
  • Salt

How to prepare Scalded Gofio

  1. We put all the gofio in a bowl and make a small hole in the middle to add the hot broth little by little.
  2. We continue beating while we gradually add the fish stock until we obtain a soft and light dough.
  3. We chop and add the mint. to the mix.
  4. We cut the garlic as we like.
  5. In a frying pan, brown them and set aside.
  6. We add the garlic to the Gofio.
  7. We cut the onion into large pieces and place it around the bowl where the scalded gofio was served.

Make the Croquettes

  1. We make the mojo sauce by blending all the ingredients in a blender.
  2. We add 3 tablespoons of the mojo sauce to the gofio scald and form small, elongated balls, like croquettes.
  3. We make a sea bass carpaccio by slicing it very, very thinly and setting it aside.
  4. Now all that’s left is to plate it.

Presentation:

Place a small, elongated ball of hot, scalded gofio on a small plate, top it with a small fillet of raw sea bass, and garnish with a cilantro or onion leaf.