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Grilled Codfish Loins with Mint Vinaigrette



1 pack of Riberalves loins
Olive oil q.s.
500 g of potatoes
Salt q.s.
1/2 red onion
Mint or mint q.s.
Vinegar q.s.
Flower of salt q.s.


Delicious Grilled Codfish Loins with Mint Vinaigrette! Shall we prepare it?

Defrost the codfish loins, rinse them under cold running water, dry them well with absorbent paper, grease them with olive oil and grill them in a well-heated non-stick frying-pan with olive oil for 15 minutes, turning the loins from time to time so that they grill on all sides.

Cook the potatoes in salted water for 10 minutes.

Drain the water, let them cool slightly, cut them in half and place them in a bowl with 2 tablespoons of olive oil, mixing well.

Grease a non-stick frying pan with olive oil and grill the potatoes for 1 to 2 minutes on each side. Place them back in the bowl with the red onion cut into very thin half-moons and the mint leaves.

  • For the mint vinaigrette: blend 60 ml olive oil with 20 ml vinegar, 12 large mint leaves and coarse salt to taste.

Serve the grilled codfish loins with the potatoes, all drizzled with mint vinaigrette.



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