Leek, tomatoes, onion, garlic and parsley were the companion for this brief gastro trip. A few drops of lemon and lime juice plus extra virgin olive oil, brought the final kick to this beautiful fish.
All of it after steaming it and adding a sauce based on strawberry clam juice. It was my first trevally ever and it performed in a sort of impressive way.
Dessert came in a very easy and natural way: mango, blueberries and raspberries.
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