Our recipes

TRESAL grilling salt

A 4 kg Golden Dorado fish
5 round tomatoes
2 or 3 onions
1 cup processed cheese in cubes
Fresh oregano and thyme
Juice of 2 lemons
Medium ground Tresal salt and pepper

Rinse and butterfly the fish. Place on the barbecue with the skin side up without removing its scales. Barbecue for 10 minutes over high heat. Then turn over and season with Tresal medium ground salt. Remove some embers so that it grills slowly. On top of the fish, add tomato slices, onion rings, herbs and a dash of pepper. Before removing it, add the cheese in small cubes so that it melts.