Ingredients
- 600 g 4 white fish
- 4 g fig leaves
- 1 red pepper
- 1 green pepper
- 1 yellow bell pepper
- 1 cebolla
- Garlic
- Laurel
- apple cider vinegar
- extra virgin olive oil
Duration: 40 minutes
Level: Half
Dose: 4 people
FOR THE SAUCE
Clean peppers, divide into layers and thin, reducing the thickness to 2-3 mm, keeping the skin. Then cut them into very small cubes.
Peel and also cut the onion into cubes. Collect it in a bowl with the peppers and season with 1 bay leaf, 1 whole clove of garlic, 100 g of oil and 50 g of cider vinegar. Let sauce sit for 5 hours.
FOR THE SKEWERS
Climb fish, then cut them like sardines and remove the bones.
Logout fig leaves on white fish and roll them, leaving the skin on the outside.
Stop rolls with a stick and cook the skewers in a frying pan with a splash of oil for about 3 minutes, browning on both sides. Then cover with a lid and cook for a few more minutes.
Serve the skewers with the sauce, with fresh figs of your choice.
