Marinated Fish with Vinegar and Mint: Pesciolini in Scapece

Name: Marinated Fish with Vinegar and Mint: Pesciolini in Scapece
Prep time: 2 d 50 min
Cook time: 2 d 50 min
Total time: 2 d 50 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters freshly grated bread crumbs; 454 grams cleaned headless small fish, either sardines or smelts; 59 milliliters all-purpose flour; 1 Tbsp chopped fresh mint leaves; 4 to 5 garlic cloves, crushed; 237 milliliters extra-virgin olive oil; 237 milliliters white wine vinegar

Need a dairy free and pescatarian main course? Marinated Fish with Vinegar and Mint: Pesciolini in Scapece could be a tremendous recipe to try. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 18g of protein, 6g of fat, and a total of 206 calories. This recipe serves 6. Head to the store and pick up bread crumbs, headless fish, wine vinegar, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes about 48 hours and 50 minutes.

Instructions

Place the garlic and mint in a small saucepan with the wine vinegar and set over medium-low heat. As soon as the vinegar starts to boil, lower the heat to below a simmer and let the aromatics steep in the vinegar until ready to serve.

Ingredients you will need

Wine Vinegar

Vinegar

Garlic

Mint

Equipment you will use

Sauce Pan

Coat the bottom of a small saucepan, over medium-high heat, with about 1 tablespoon of the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the bread crumbs and toast until they are golden brown and crisp.

Ingredients you will need

Breadcrumbs

Toast

Remove and set aside.

Place the flour in a shallow bowl and add the fish, to lightly coat. In a large saute pan, over medium-high heat, add half of the remaining olive oil. Fry the fish on both sides until cooked through. As fish are fried, remove from the pan and drain on a paper towel lined platter.

Ingredients you will need

Olive Oil

All Purpose Flour

Fish

Equipment you will use

Paper Towels

Bowl

Frying Pan

When all the fish have been fried, discard the oil and wipe out the pan.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Add the remaining clean oil to the pan and set over very low heat to warm.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Layer the fish in a glass or ceramic dish, sprinkling each layer liberally with the toasted bread crumbs and distributing the garlic and mint from the vinegar infusion. The top layer of bread crumbs should completely cover the fish.

Ingredients you will need

Breadcrumbs

Vinegar

Garlic

Fish

Mint

Combine the reserved warm vinegar and warm clean oil and pour over the bread crumbs. Cover the dish and refrigerate for 2 or 3 days before serving.

Ingredients you will need

Breadcrumbs

Vinegar

Cooking Oil

Equipment

Ingredients

Servings:

237milliliters

freshly grated bread crumbs 454grams

cleaned headless small fish, either sardines or smelts 59milliliters

all-purpose flour 1Tbsp

chopped fresh mint leaves 4

to 5 garlic cloves, crushed 237milliliters

extra-virgin olive oil 237milliliters

white wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Tangent Paragon Vineyard Pinot Gris. It has 4.6 out of 5 stars and a bottle costs about 12 dollars.