Lampuga scottata

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.

click for recipe
Photographer, Editor
Architecture, Design & Decor
I am a Milan based photographer and journalist. My first love has always been publishing and over the last twenty years I've had a front row seat into the world of interior, fashion and design magazines. Whether as an editor, writer or on the back end of the camera I have witnessed the gradual decline of paper and the rising supremacy of touchscreens. Just like my personal journey switching from film to digital, I am now sharing my experiences and passions with you here.
read more
MORE FROM Food & Wine