Matters Magazine
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Fish Dish

Stacks Image 1910
Salmon or a firm white fish
Olive oil
Boiling Water

Use the same method on the saffron and salt as you did for the rice. You need a small pinch of saffron with every teaspoon of salt. Use the mortar and pestle to mix and grind and then dissolve completely in a small bit of boiling water. Add the juice of one lemon. Dip the skinned fish in the lemon/saffron liquid. Allow to soak a bit, then roll in flour and fry gently in olive oil over medium heat on stovetop.