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Grilled Seabass with Papas Arrugadas and Mojos


45-50 mins

Serves 2



1 large whole sea bass, gutted and de-scaled
500g small new potatoes, washed
Cornish Sea salt

For the Mojo Rojo (red sauce)
3 red chillies, deseeded
½ bulb garlic, peeled<
½ teaspoon Cornish Sea Salt Fine
200ml neutral tasting oil
50ml white wine vinegar
½ teaspoon cumin
½ teaspoon paprika
1 pinch saffron

For the Mojo Verde (green sauce)
½ bulb of garlic, peeled
½ tea spoon of Cornish Sea Salt Fine
200ml neutral tasting oil
50ml white wine vinegar
1 bunch of fresh coriander chopped


Traditionally, the potatoes would be cooked in sea water for this classic Canary Island dish. It is great for sharing! Make sure you get really fresh fish...


  • For the mojos (sauces): Place the ingredients for the mojos rojo (red sauce) in a food processor and blend well. Pour the sauce into separate bowl for serving.
  • Repeat for the mojos verde (green sauce).
  • For the potatoes, bring a large pan of water to the boil. Add a good handful of sea salt to the water before adding the potatoes.
  • Cook the potatoes until tender, be careful not to overcook. Drain then return the potatoes to the pan and place over a low heat. Keep the pan moving and as the remaining water evaporates a fine crust of salt will form on the potatoes and the skins will start to wrinkle. Remove from the heat. Place the potatoes in a large bowl.

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