Gran Canaria
Gran Canaria

Recipes from an Islandmix. Chef Nelson. Gran Canaria.

This is how 'Fried medregal lemon fish in black crust', by Chef Nelson, is made

a) Ingredients (for 4 diners)

800 gr of Medregal lemon fish in pieces
250 c.c. home made tomato sauce
2/3 potatoes, chopped up
200 c.c. extra virgin olive oil
300 gr bread crumbs
100 Ccc white wine
15 gr squid ink
50 gr rice noodles
2 egg whites

b) Preparation of the crust
Make a paste with the breadcrumbs, white wine and squid ink.
Spread onto paper. 
Dehydrate and then grate.
Season the pieces of medregal fish, and put egg white over it.
Pour breadcrumbs over the Medregal fish with the black grated bread prepared earlier.

c) Preparation of the potatoes
Pour olive oil onto the potatoes and place them on a very low heat for around 35 minutes.

d) Preparation of the tomato sauce
The tomatoes must be perfectly ripe.
Stir-fry the onion, add the tomatoes, sautée for a few minutes, then blend.


Place the tomato sauce on a plate.
Put the fried rice noodles over the sauce.
Next, place the black crusty breaded medregal fish onto the dish.
Place the potatoes around the side with a touch of black truffle.

Download recipe [PDF - 352 KB]

Fried medregal lemon fish in black crust


This is how Chef Nelson describes his recipe:

"I am presenting this 'Medregal in black crust' recipe because the fish comes from waters around our island, perhaps a little less known than sama, sea bass and Canarian hake, but just as nice and tasty.

Medregal is a fish that lives both on the sea bed and up on the surface. There are three varieties; lemon, pink and black. It is a reddy, and somewhat greasy meaty in texture. It has high levels of omega 3 and 6. It is a fish that lends itself really well to marinade, or in typical Canarian fish broth".

"At Restaurante Nelson we do seafood cuisine. In the Canary larder we have a wide range of fish, and some seafoods from different areas and sea depths. With different cooking methods we can do wonders with such quality products. In our à la carte menu we offer different varieties of fish and seafood, depending on the time of the year. With the deep fish we offer fula, Canarian hake, romerete, king crab and camarón soldado.

Our range of coastal fish depends again on the time of year and if weather permits, sardines, red mullet, bocinegro, viejas, medregal, pampano fish..."

Chef Nelson Pérez
Fried medregal lemon fish in black crust

Who is Nelson Pérez Molina?

Nelson Pérez is a Gran Canarian chef and owner of one of the island’s best-known restaurants for fine fish lovers.

The Nelson seafood restaurant, located next to Arinaga beach, gives its product a top billing. The dining room, opened in 1995, carries on the tradition of a house with a long track record in the catering trade, Nelson Pérez being the second generation of a family rooted in the coast of Arinaga, in the municipality of Agüimes.

Chef Nelson continues his father's legacy with the promotion of his menu, using the island’s finest food sourced from the sea and inland. His menu offers diners a wide variety of the best fish of the day, always using local Gran Canaria coastal produce, the mainstay of his seafood cuisine.

The chef's careful attention to local produce and his great efforts make his restaurant an obligatory stopping point for visitors to the southeast of the island, and this has been recognised in leading publications such as Gourmetour, the travel guides of El Pais Aguilar, the Campsa guide, the Repsol guide and the Michelin guide.

Our 3rd ‘Dish-enhancing’ secret ingredient

The tomato from the southeast of Gran Canaria is a high quality crop, and has enjoyed a great tradition on the island, as has the tomato from La Aldea, a farming region that produces a range of different varieties that are exported all around Europe.

Yet tomato cultivation is much more that a mere ingredient in kitchens around the island. There is a long, long story behind its farming. It is a story of overcoming adversity and hard work, related here in detail at Pellagofio Digital Magazine.

The making of 'Islandmix' also features the collaboration of Gran Canarian potter Gustavo García Cruz.
You can learn all about his work on this fanpage plus his INusuall brand and his comtemporary pottery pieces.

Further information about local craftsmen and women can be found on the FEDAC official website.