Colombian Grilled Hake Recipe
- hake - 28 oz (800 g), deboned
- vinegar - 1 - 2 cups for marinating
- carrots - 1 lb (0.5 kg)
- onions - 4 heads
- paprika - 1/2 tsp
- black pepper - 1/2 tsp
- parsley - 1/2 bunch
- white wine - 1 cup
- olive oil - 1/2 cup
- sesame seeds - for sprinkling
Clean the fish, remove the bones and then salt it. Soak it in the vinegar for half an hour. Put the cut carrots and onions with paprika, black pepper, and finally the chopped parsley to stew in a pot. Salt and arrange the pieces of fish on top.
Serve the hake with the sauce poured over it and sprinkle on some sesame seeds.