From the sea · grilled · €18
Grilled rosada with roasted peppers
Boneless rosada fillet, seared on the iron plancha with a garlic, parsley and oil dressing. Beside it, red peppers roasted over embers and peeled by hand. A simple dish that depends on the fish being good.
- Price
- €18
- Portion
- Individual · 220 g
- Season
- All year
- Allergens
- Fish
- Free from
- Gluten, lactose
- Pairing
- Romé white or mountain rosé
The dish
Rosada (also called Cape rosada) has firm white flesh and no bones, ideal for anyone who doesn't want to wrestle with fish. We sear it two minutes a side on a very hot plancha and finish with the raw dressing so it keeps its juice. The peppers are roasted over the espeto embers in the morning.
Where it comes from
- RosadaFrozen at sea, like all rosada; we buy it from a wholesaler at the Málaga fish market.
- PeppersRed, from the plain, roasted over olive embers and peeled by hand every morning.
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