Serves: 2
INGREDIENTS
- 1 lb striped bass fillet (preferably from a 2-2 ˝ lb fish)
- juice of one lime
- 4 tablespoons olive oil
- 1 red finger hot chile pepper, thinly sliced
- 1 teaspoon Fairway Sea Salt
- 1 teaspoon Fairway Tellicherry Pepper
- 1 head Boston lettuce, cleaned and dried
DIRECTIONS
- Cut the fish fillets into long strips and place them in a dish large enough to hold the strips in one layer.
- In a small bowl, mix the lime juice, olive oil and the pepper.
- Spoon the bowl's contents over the fish fillets.
- Sprinkle the fillets with salt and pepper and let stand 20 minutes.
- Place a non-stick pan over a medium flame until the pan is hot.
- Place the fillets in the pan and cook on each side for 2-3 minutes.
- Arrange two leaves of lettuce on each plate and drizzle with one additional teaspoon of olive oil plus a pinch of salt
- Remove the fillets from the pan and place directly onto the seasoned lettuce. Each plate should have about 3 pieces of fish arranged in a criss-cross pattern with two strips vertically and one horizontally.
Chef’s Note: This dish does not need to be served hot but it should be warm. Feel free to add some cherry tomatoes cut in half or asparagus tips to finish. At Fairway we love to bring some dimension to our dishes by combining hot and cold, sweet and sour, or salty and sweet.
