1. First make the salsa -- combine the onion, garlic, pepper, vinegar and a little salt in a bowl and marinate for the time it takes to prepare the fish. 2. Dry roast the saffron threads until they barely darken (don't let them burn). 3. Crush the saffron and add it to the marinating salsa in the bowl. 4. Mix in the olive oil and the grapes. 5. Now for the fish -- rinse and clean the fish. 6. Salt both sides and the cavity. 7. Dredge through the cornmeal, making sure to get a thorough coating. 8. Heat up 1-2 Tbsp oil in the frying pan, then pan fry each fish for 4-6 minutes per side, turning gently to leave the cornmeal coating intact. 9. Plate the fish, with the salsa along the side or passed separately. ---------------------------------------------------------------------------
Nutrition
Ingredients
