Bathed in a vibrant marinade of garlic and red pepper flakes, this coalfish dish is a celebration of bold flavors.
Coalfish, also known as Saithe, is a member of the cod family, popular in northern European cuisine for its firm flesh and mild flavor. It’s a fantastic canvas for a variety of preparations and marinades. In this recipe, we’ll be treating the coalfish with a spicy pepper flake marinade, then serving it with a crisp salad of fresh greens and tomatoes.
Preparation Time: 30 minutes
Marinating Time: 2 hours
Cooking Time: 20 minutes
Total Time: 2 hours 50 minutes
Spicy Marinated Coalfish with Fresh Greens and Tomato Salad
For the Coalfish
- 4 coalfish fillets
- 3 cloves of garlic, minced
- 1 tablespoon red pepper flakes
- 1/2 cup olive oil
- Salt to taste
- Lemon slices for garnish
For the Salad
- 6 cups mixed greens
- 2 ripe tomatoes, diced
- 4 pickled peppers
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Prep the Coalfish: Rinse the coalfish fillets under cold water to remove any scales or debris. Pat dry with a paper towel. If there are any bones, use a pair of fish tweezers to carefully remove them.
- Marinate the Coalfish: Combine the minced garlic, red pepper flakes, olive oil, and salt in a bowl to make the marinade. Place the coalfish fillets in a dish, then pour the marinade over them, making sure each fillet is evenly coated. Cover the dish and let the fish marinate in the refrigerator for 2 hours.
- Prepare the Salad: While the fish is marinating, prepare the salad. In a large bowl, combine the mixed greens, peppers and diced tomatoes.
- Make the Vinaigrette: In a separate smaller bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, salt, and black pepper. Drizzle the vinaigrette over the salad, then toss until everything is evenly coated.
- Cook the Coalfish: Preheat your grill or stovetop pan over medium-high heat. Remove the fish from the marinade, letting any excess drip off. Cook the fish for 5-7 minutes on each side, or until the fish is opaque and flakes easily with a fork.
- Serve: Serve the spicy coalfish hot with the fresh salad on the side. Garnish with a lemon slice for an extra pop of flavor.
We recommend serving this dish with a crisp, light-bodied white wine like a Sauvignon Blanc. The bright acidity and citrus notes of Sauvignon Blanc balance out the spicy marinade of the coalfish, while the herbaceous undertones of the wine complement the fresh, green flavors of the salad. The overall palate cleansing and refreshing nature of this wine type makes it a great choice for this flavorful, spiced dish. Happy Cooking!
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