Mixed grilled fish with a trio of sauces and Sandalia Blend Bosema EVO oil: A triumph of summer flavors

A mixed grill of seafood celebrating the flavors of the sea: sea bream, tuna and salmon steaks, shrimp, calamari, and skewers, cooked to perfection. Accompanying it are three homemade sauces: brandy, tartar, and tomato, anchovy, and garlic. All enhanced by Sandalia’s Bosema Blend Extra Virgin Olive Oil, which adds a fruity and aromatic touch. An ideal dish for summer dinners, perfect for celebrating special occasions. A simple yet refined offering that blends tradition and flavor.

Ingredients for 4 people:

  • 2 sea breams weighing 500 grams each
  • 4 tuna steaks (or if you prefer salmon)
  • 4 squid
  • 4 red mullets
  • 4 sardine
  • 16 prawns
  • 2 fish skewers

Ingredients for the marinade:

  • 3 garlic cloves
  • Mix of mediterranean herbs: sage, rosemary, parsley, basil
  • salt
  • Freshly ground black pepper
  • 1/2 glass of dry white wine
  • Bosema Sandalia Blend EVO Oil

Ingredients for the brandy sauce:

  • 2 tablespoons of Bosema Sandalia EVO Blend oil
  • 1/2 glass of brandy
  • 1/2 glass of white wine
  • Mix of aromatic spices: rosemary, thyme, bay leaves, finely chopped
  • Salt

Ingredients for the tartar sauce:

  • 5 cucchiai di maionese
  • 5 tablespoons of mayonnaise
  • 1 teaspoon pickled capers
  • 3 pickled cucumbers
  • 1 cucchiaio senape
  • 1 tablespoon mustard
  • Salt

Ingredients for mayonnaise:

  • 1 cold egg from the refrigerator
  • 200 ml of Bosema Sandalia Blend EVO oil
  • 30 ml of apple cider vinegar
  • Salt

Ingredients for the tomato and garlic sauce:

  • 100 grams of tomato
  • 3 anchovies
  • 3 garlic cloves
  • 1 chili pepper
  • Salt
  • 100 ml of Bosema Sandalia EVO Blend oil

 

Let’s first prepare the fish for grilling. Let’s start with the sea bream: after rinsing them under running water, use kitchen scissors to remove the dorsal fin, the tail fin, and the fins on the sides and belly. Using a knife, remove the scales, working from the tail toward the head of the fish. Then, cut open the belly, gut, and rinse again under running water.


Now let’s move on to the squid. Gently separate the head from the mantle and remove the cartilage inside the mantle. Remove the outer skin, rinse under running water, and make small incisions in the mantle without cutting it completely.

Place all the fish in a large bowl. Pour in the white wine, Bosema Blend EVO oil, a pinch of salt, pepper, and herbs. Cover with plastic wrap and refrigerate for 1 hour.

Once the marinating time has elapsed, we proceed with cooking.

Now let’s prepare the sauces. For the brandy sauce, in a small bowl, mix the brandy with the Bosema Blend EVO oil, the dry white wine, and chopped spices to taste.

For the mayonnaise, place an egg, Bosema Blend EVO oil, 30 ml of apple cider vinegar, and salt in a blender. Turn on the immersion blender and blend until the sauce thickens.

To make the tartar sauce, start by whisking a hard-boiled egg yolk in a small bowl with the lemon juice. Add the mayonnaise, gherkins, and capers, finely chopped in a blender, along with the chopped chives. Add the mustard and season with salt and pepper to taste.

For the tomato and garlic sauce, peel the garlic cloves and finely chop them. Blanch the tomatoes for 1 minute in boiling water, then peel and seed them and chop them. In a small saucepan, heat the Bosema Blend EVO oil, add the garlic and anchovies, and then the chopped tomatoes. Simmer for about 20 minutes, season with salt and add chopped chili pepper to taste.

We arrange the fish on a tray, accompanying it with the sauces and a few lemon wedges.

Our Mixed Grilled Fish with Trio of Sauces, prepared with Bosema Blend Oil, is ready to be served and enjoyed!