Dalmatian symphony

Sea fish, Mediterranean herbs, tomatoes and wine make a perfect formula for a Mediterranean dish, and combined with yellow corn grits they create an irresistible blend of sea and mainland all on one plate.

  • 35 min
  • Intermediate
  • 4 persons
Dalmatian symphony


  • 4 cutlets (or fillets) Atlantic bonito or tuna fish (ca. 600 g)
  • 4 tablespoons SMS olive oil
  • salt
  • pepper
  • 1 onion (80 g)
  • 1 garlic clove
  • 100 ml red wine
  • 1 teaspoon Vegeta Mediterranean
  • 1 teaspoon capers
  • 390 ml Chopped Tomato Podravka
  • 200 g Yellow Corn Grits Podravka
  • 800 ml water
  • 20 g butter
  • salt


  1. Trim off skin and bones of the fish cutlets. Season them with salt and pepper.
  2. Fry the fish in heated oil on all sides, remove it from the stove and set aside.
  3. Add onion and fry briefly, add squeezed garlic, tomato puree, wine, Vegeta herbs of Mediterranean mix and chopped capers. Fry for a couple of minutes.
  4. Return the fish to the sauce and sauté briefly.
  5. Add butter to the boiling water and stir in yellow corn grits. Cook for about 10 minutes at a medium-low heat stirring continuously.

Serving: Serve the fish and sauce with polenta.

Advice: If the Atlantic bonito is not very large take more cutlets.

Nutritional values

Energy 614 kcal / 2.567 kJ
Total fat 26,33 g
Total carbohydrates 50,15 g
Diet fibres 2,56 g
Total proteins 39,78 g
Salt 2,56 g
Vitamin A 3.998,64 μg
Vitamin D 325,30 μg
Niacin 21,33 mg
Pantoten acid 1,87 mg
Potassium 779,94 mg
Calcium 62,62 mg
Phosphor 450,14 mg
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Per 100 g of product Source: Podravka d.d.