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If the Atlantic bonito is not very large take more cutlets.


4 cutlets (or fillets) Atlantic bonito or tuna fish (ca. 600 g)
4 tablespoons olive oil
1 onion (80 g)
1 garlic clove
100 ml red wine
1 teaspoon Vegeta Natur
1 teaspoon capers
400 ml chopped tomato
200 g Yellow Corn Grits
800 ml water
20 g butter

We used

Vegeta Natur

Vegeta Natur

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 35 min

  • 1 Trim off skin and bones of the fish cutlets. Season them with salt and pepper.
  • 2 Fry the fish in heated oil on all sides, remove it from the stove and set aside.
  • 3 Add onion and fry briefly, add squeezed garlic, tomato puree, wine, Vegeta Natur and chopped capers. Fry for a couple of minutes.
  • 4 Return the fish to the sauce and sauté briefly.
  • 5 Add butter to the boiling water and stir in yellow corn grits. Cook for about 10 minutes at a medium-low heat stirring continuously.


Serve the fish and sauce with polenta.