• Marinated Trevally

    2 votes
    Marinated Trevally
    Prep: 20 min Cook: 2 hours Servings: 8
    by John Allred
    4 recipes
    A good method for preserving the wonderful flavour & texture of trevally or other similar fish such as mackerel or sardines.


    • 2 each Trevally, approx. 500 gr each
    • 40 ml white wine vinegar
    • 100ml extra virgin olive oil
    • 80 ml grapeseed oil
    • 5 gr salt


    1. Remove the fillet from the fish with the aid of a sharp knife
    2. Remove the skin from the fillets with a knife or carefully pull off the thin skin with fingers (will be left with the beautiful silver surface)
    3. Cut the fillets in half lengthwise to remove the centre bones
    4. Place the fillets on a non reactive tray and season lightly with salt on both sides; refrigerate for 1 hour
    5. Whisk together the salt & vinegar; add the oil & whisk to combine
    6. Place the marinade in a non reactive container with the fish fillets ensuring that they are well coated.
    7. Allow the fillet to marinate for a minimum of 2 hours and a maximum of 4 hours.
    8. Note: the longer the fillets remain in the marinade, the vinegar will "cook" the flesh - still delicious though !
    9. Serve sliced as a snack/tapa with pickled vegetables, capers or with a salad dressed with a little of the marinade.

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