Ingredients

4 cutlets (or fillets) Atlantic bonito or tuna fish (ca. 600 g)

4 tablespoons olive oil

salt

pepper

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

salt

We used

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.