Ammarsalatu is the Sicilian culinary term meaning with marsala; rosemary particularly compliments the caramel tastes of the marsala.
I really enjoy cooking savoury foods with dry marsala – buy the marsala fina or secca variety from Marsala, in north west Sicily.
I have used Kingfish for this recipe and on this occasion, I have chosen to present the potatoes separately. To decorate the fish I lightly pan fried some spring onions in a little oil.
Kingfish (sometimes called yellow tail) is mostly wild caught by handline, droplines and trawling.
The flesh of kingfish has a pink tinge and has a firm texture – like mackerel it can be a dry tasting fish, so I generally cook it in liquid or with moist ingredients and combine it with strong flavoured ingredients.
Kingfish is also farmed in Port Lincoln South Australia (called Hiramasa). It contains about 12 per cent body fat (compared with the wild version’s 5 per cent), is a superb sushi fish and very succulent when cooked. The company producing the kingfish are keen on maintaining a sustainable environment – a favourable selling point for this product.
The following recipe is for 4 people.
fresh bay leaves, 3-4
For other cooking with marsala see also:
and KID WITH ALMONDS