Fresh Fast Fish--Fried Fish with Orange Salsa

A weekend of gluttony is over. Family visits tend to stretch the boundaries of sensible eating. I try to have a good repast for the holiday table. It helps when I have Shauna in my kitchen. For the past week we have prepped, rolled, chopped and baked all kinds of goodies. Asparagus spears, tightly rolled with prosciutto. Hot Cross Buns line parchment sheets, sitting prettily with their sugar crosses. Apricot glaze bubbles on the stove, waiting for the ham to make its appearance. A spice-coated turkey, marinating in the fridge, takes over most of the space. 

Family from near and far, brings happiness to my table, my home and my heart. Brothers envelop each other in bear hugs. Sisters in law share family talk. Margaritas are drunk faster than they are made. Our resident bartender Victor, cannot keep up with the chug-a-lugs. Audrey opens a packet of choora, fresh from Bombay. Christopher, the storyteller, keeps us in splits with amusing anecdotes about our kinfolk. Carla breaks out the Russian Brioche, bread from my favorite Austin store, Central Market. And Leah bounces all over the place, knocking several glasses of liquids over the carpet! Roshni and Shauna revert to childhood days, sharing stories and a bed! Rehan yells out basketball trivia. March madness certainly prevails!

 
Easter eggs are found. Forty days of Lenten promises are gleefully broken. The meal lasts for an eon, loud and long. The clatter of plates, knives and forks, competes with clinking glasses, puntuated by enthusiastic chomping. Dishes make endless rounds of the table. The "boarding house reach" is perfected. Replete, we retire and await dessert. Tiramisu and chocolate molten make us long for a soft mattress and warm comforter. Indulgence has its price!

But all good things come to an end. Guests have long departed. Leftovers are depleted. I yearn for an uncomplicated meal. A filet of fish topped with a refreshing salsa will make do very well. A salad accompanies the fish. It couldn't be less complicated.

Fried Fish with Orange Salsa.
Serves 4 

4 large Fish Filets ( Whatever strikes your fancy! )
1 teaspoon Kosher salt
1 teaspoon ground Black pepper
3 tablespoons Flour
3 tablespoons Canola oil

Wash and pat the filets dry.

Sprinkle filets with salt and pepper.

Heat canola oil in a non-stick saucepan.

Dredge the filets lightly with flour.

Lay them gently in hot oil, frying two or three filets at a time.

After 4 to 5 minutes flip the filets and brown for a further 3 to 5 minutes.

Plate them generously piled with Orange Salsa (recipe below).


Orange Salsa

4 to 6 seedless Oranges
1/2 cup Parsley
1 clove Garlic
1/2 teaspoon Kosher salt
1/2 teaspoon ground Black pepper

Peel oranges. Remove the pith and section the segments. Try to remove as much segment skin as you can.

Chop orange segments into small chunks and put chunks and juice in a bowl.

Mince parsley finely and add  to bowl.

Peel garlic clove and mince finely too. Add to the oranges.

Season mixture with salt and pepper and toss well. 

 Fresh, fast and simple does the trick!

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