Pesce azzurro con cipolla rossa
An essential and genuine dish from Calabria's Costa degli Dei: grilled blue fish, dressed simply with the renowned Tropea red onion and extra virgin olive oil. A recipe that celebrates the freshness of the local catch and the natural sweetness of the onion, a symbol of Calabrian coastal gastronomy.
Preparation
- 1
Clean the blue fish by removing scales, innards and gills. Keep the skin intact and rinse under cold running water.
- 2
Prepare the red onion: slice it thinly and place in a bowl. Dress with half the oil, salt and pepper; let rest for 10 minutes to release its aromas.
- 3
Light the charcoal or prepare the grill over high heat. Let the cooking surface heat until it's very hot.
- 4
Dry the fish thoroughly with paper towels. Season inside and out with salt and the remaining oil.
- 5
Place the fish on the hot grill, keeping it about 10 centimetres from the heat source. Cook for 6-8 minutes per side, until the skin is lightly smoked and crispy.
- 6
Transfer the cooked fish to a serving plate. Top with the marinated red onion and its juices.
- 7
Garnish with fresh chopped parsley and serve immediately, while still steaming.
Chef's Tips
Tropea red onion, with its natural sweetness, perfectly balances the bold flavour of grilled fish. If you don't have charcoal, the recipe works equally well on a cast iron grill or griddle.