My cousin Gautam, visiting from Venezuela, is a chef. He has his own restaurant in Florence, Italy. After having a meal with us, he wanted to return the hospitality. I requested him to make something Western, since we eat Indian or Chinese frequently. I also mentioned that we wanted something healthy. He prepared this simple dish which was very tasty and was enjoyed by all of us. I have changed it slightly from the original though.
Fry the fish as close to serving time as possible. It does not take long to cook.
Sprinkle salt and pepper on the fish. Drizzle a few drops of olive oil on each side and shallow fry it in a pan. Squeeze some lemon juice on it. Plate and serve with eggless mayo with chilli and a salad with roasted peppers, sprouts, and nuts. Buon appetito!
Chop carrots and boil them (avoid overcooking). Put in the blender with salt, lemon juice, and green chilli. Then add the 2 oils in a drizzle, so the mixture is creamy . Lastly add the chopped coriander/mint/parsley.
Roast the whole red and yellow peppers directly on the gas flame. Cut and remove seeds, clean the outer skin, and slice the peppers. Tear the leaves. if preferred that way.
Halve the cherry tomatoes. Shell the walnuts and break them into halves.
Prepare the salad by by tossing together all ingredients except seasoning and oil. (The leaves will wilt and not remain crisp, so add these two ingredients at the end, close to serving time).
Room temperature or hot
I use Himalayan pink salt for the salad but any other is fine too.
