Pan Seared Linna

Ashan de Silva is a flickr buddy, I'm looking forward to meeting. He is a great photographer, and also I think, a cook. he also knows a lot about where to get what, and what's what :) He's been exchanging cooking tips with me for awhile, and some time ago, I asked him if there was a Sri Lankan equivalent of salmon. He suggested I try some Linna, ( Russell's Scad, which I had not even heard of, up until then). And yes, I got it at Fresh Fish; it's a smallish fish, a little bony but manageable. I fixed it several times, and with Ashan and my cooking lady Chandra's help figured out how to take away its rather bitter sheen of taste; lots of washing, and several lime rubs. Once that was done, I marinaded it in olive oil, crushed garlic and salt, scouring the fish on its sides in the usual way. The final touch came from Ashan also, and its really a keeper for any kind of fish. Once the fish is seared on both sides, open it out, and pour boiling hot olive oil, laced with pieces of chillie and perhaps a little more salt. This crisps the insides nicely.
A new dish, that was really a treat.

Thank you, Ashan.