We went to the restaurant 'Nni Lausta, on the island of Salina, to enjoy a delicious summer lunch, prepared with fresh fish.
For 4 servings
600 grams of Dorado or mahi-mahi fillets
2 red Tropea onion
4 small zucchini
2 red peppers
40 grams of red wine vinegar
20 grams of caster sugar
cooked wine or balsamic vinegar of Modena
Cut the vegetables into diced cubes and sauté in the pan adding the zucchini at the end. Finish off with vinegar mixed with sugar.
Blanch the fish fillets in a non-stick pan for a few minutes on both sides.
Put the vegetables on the bottom of the plate and place the seared fillet on top. Garnish with a drizzle of balsamic vinegar.
It goes perfect with a wine like Chardonnay Planeta.