Grilled Sultan Ibrahim Topped With Sauce Vierge | MAGGI® Arabia
GRILLED SULTAN IBRAHIM TOPPED WITH SAUCE VIERGE
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GRILLED SULTAN IBRAHIM TOPPED WITH SAUCE VIERGE

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Ingredients

  • 1700 g sultan ibrahim fish, fillets
  • 6 medium tomatoes
  • 3 red bell peppers
  • Pinch of chives, chopped
  • Pinch of fresh tarragon, chopped
  • Pinch of fresh basil, chopped
  • 3 tablespoons olive oil
  • 150 ml lemon juice
  • Pinch of ground black pepper
  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube, dissolved in 50 ml boiling water
  • Pinch of fresh tarragon, chopped
  • Pinch of fresh basil, chopped
  • 3 tablespoons olive oil
  • 150 ml lemon juice
  • Pinch of ground black pepper
  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon, dissolved in 50 ml boiling water

How to Prepare

  1. Wash the fish fillets and dry gently. Place them in a bowl, sprinkle with coarse salt and refrigerate for 24 hours.
  2. Peel and seed the tomatoes and cut them into small cubes. Wrap the red bell pepper with aluminum foil and bake in a preheated oven at 200 °C for 20 minutes, then peel and finely dice the bell pepper, and mix them with the tomatoes, chopped herbs, 2 tablespoons of the olive oil and lemon juice in a small saucepan; season with the black pepper and the MAGGI® Less Salt Chicken Bouillon and keep warm over low heat.
  3. Pat dry the fish, then brush with the remaining 1 tablespoon olive oil and place in a heated non-stick pan. Cook the fillets, skin side up, until nicely coloured.
  4. Ladle some sauce onto each plate and place the fish on top.

Nutritional Info

Energy: 200.00 Kcal
Protein: 30.00 g
Carbohydrate: 5.50 g
Fats: 6.10 g

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