And now I'm back with Arrainak!

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Okay so summer may have seemed to have speed by and days may be getting shorter... Fall MAY creeping up upon us but I think there's still time for me to share with you one of my favourite BBQ recipes, one that converts quite happily into a baked autumn-hearty meal. 

One of the first of my cherished Basque family recipes that I plan to share with you, it's a traditional coastal fish (arrainak) recipe that my dad made growing up and which I adore! 

It is as simple as it is good and is one of my all time favourites.


Dorade à la Donostia 
(or as it was known in my household - "Dad's Dorade")

1 fresh dorade (sometime called a sea bream) about 2-3 pounds in weight, cleaned and gutted
(* I've also made the recipe quite successfully with mackerel, but keep in mind that it yield a stronger fishy flavour...)

• 1/4 olive oil
 4-5 garlic cloves slice into approx. 1/4 inch slices
 1/3 cup red wine vinegar
 juice of half a lemon 
 salt & Piment d'Espelette

Rinse fish in cold water and pat dry with a paper towel. 

Preheat oven or BBQ to 400 F. Rub fish with olive oil and place in BBQ roasting pan and cook in BBQ for about 20 minutes (or more for a larger fish). If cooking in an oven, line a pan with baking parchment place olive oil rubbed fish and bake in oven for 20 minutes (again more time for a larger fish, add maybe 5 minutes per half pound).



Meanwhile in a small saucepan on stove top, place red wine vinegar and bring to boil. Reduce by about half and remove from heat. 

While vinegar is reducing carefully heat olive oil and garlic in small frying pan on medium heat until bubbling. Stir intermittently and watch carefully and remove from heat as soon as they are nice and golden, being ever so careful not to burn the garlic (remove from oil into small dish if you want to be sure to stop the cooking process - reserve the oil for the next step though)!

Once olive oil and garlic had cooled slightly, whisk in vinegar reduction along with lemon juice, salt to taste and add healthy 1/2-1 tsp of Piment D'Esplette.

Serve fish with a generous spoonful of delectable garlic "vinaigrette". 
Dig in and enjoy!

"It's okay to eat fish because they don't have any feelings." 
- Kurt Cobain



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