For 2 servings
2 CORVINA REX FRESCAMAR loins around 150-200 g/each
200 g of assorted peppers
100 ml of citrus fruits juice with their zest (we recommend 1 lemon and 1 orange/ tangerine)
1/2 mango fruit in syrup
1/2 purple onion
100 ml of apple cider vinegar
50 g of brown sugar
80 g of green beans to decorate
Olive oil, salt and pepper
Estimated time: 35 min
Season Corvina Rex and add the citrus fruits juices and zest.
Cover with oil, mix and let it marinate while peppers and onions are chopped so they are slightly cooked afterwards.
Chop the mango fruit and add it altogether with its syrup. Add vinegar, sugar and season.
Cook ten minutes at medium heat at set aside.
Cut the green beans in julienne strips and save for later.
Deep-fry Corvina Rex during 4 min in very hot oil and add the marinated juices.
Sauté the green beans, serve and decorate.