Recipe for Tranci Di Pesce Alla Veronese 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 x Surmai fish, (2 kg)
----------------- FOR THE MARINADE ----------------
2 x Lemons, juice of
1/2 cup Wine vinegar, (100 ml)
1/2 cup Olive oil, (100 ml)
Salt to taste
1/2 tsp Peppercorns, crushed (2 g)
1/2 tsp Mustard powder, (2 g)
1/4 tsp Mixed herbs, (1 g)
----------------- FOR THE BELL PEPPER SAUCE ----------------
60 gm Butter
1 x Onion, (50 g)
8 x Flakes, (16 g) garlic
500 gm Shrimps, cleaned
100 gm Bell peppers, (red and yellow)
60 ml White cream
300 ml Double cream
Salt to taste
Instructions:
Instructions: To prepare the bell pepper sauce: Heat butter and saute finely chopped onion and garlic. Add the cleaned shrimps and diced bell peppers. Sprinkle wine and season. Add cream to the mixture and cook till it resembles sauce consistency. CLEAN and slice the fish. Whisk all the ingredients of the marinade thoroughly. Marinate the fish for one hour. Grill the fish on a hot plate or roast on a tawa, basting frequently with the marinade. Bone the fish, pour the shrimp sauce over it. Serve hot.

NOTES : Fish Steaks Grilled And Chopped With Shrimps And Bell Pepper Sauce

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