Fish Faja Grande

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I am currently on a business trip. No matter how much restraint, there’s always a lot of food, and few options as small, or as light, as desired. Restaurants aren’t normally happy to serve just a roll and a side salad, and inviting friends expect gratitude for their hospitality. There’s lunch with colleagues and dinner with friends. So, the longer I stay on this trip, the more I think about those light and simple meals again.

Here’s one that we first ate in Faja Grande on the beautiful Acorean island of Flores, and I call it Fish Faja Grande, therefore:

Get some nice and fresh white fish fillets. Be generous and make it 350g per person. Cod or Haddock works as the easy and low-cost option. Halibut or Arctic Sea Bass works even better. Skin and clean the fillets. Drizzle lightly with lime juice and set aside for a few minutes.

Finely chop a the following per 2 eaters: one ripe tomato, a mid-sized onion, a clove of garlic, chives and fresh coriander. Add salt, freshly ground black pepper, 2 tablespoons of extra virgine olive oil and one table spoon of white wine vinegar. Mix well and set aside.

Heat a frying pan with a walnut-sized piece of butter and the same amount of extra olive oil. Shallow-fry the fish on mid heat until almost done (5-10 minutes depending on the thickness). For the last quarter of the cooking time, add a glass of dry white wine and cover the pan.

Serve the fish with the salsa spooned on top. Add salad and white bread, white wine, eat, enjoy, and dream of those beautifully tranquil islands.