Preparation
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1.
Trim off skin and bones of the fish cutlets. Season them with salt and pepper.
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2.
Fry the fish in heated oil on all sides, remove it from the stove and set aside.
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3.
Add onion and fry briefly, add squeezed garlic, tomato puree, wine, Vegeta herbs of Mediterranean mix and chopped capers. Fry for a couple of minutes.
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4.
Return the fish to the sauce and sauté briefly.
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5.
Add butter to the boiling water and stir in yellow corn grits. Cook for about 10 minutes at a medium-low heat stirring continuously.
Serving
Serve the fish and sauce with polenta.
Advice
If the Atlantic bonito is not very large take more cutlets.