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As a Piscean he had a natural affinity to fish. Put him in a fresh fish environment and there was no looking both ways. The single meat dish on the menu, steak, made a strong statement in itself; this was a fish nirvana.
He chose a hefty cantaril, a red snapper I guess, glistening scales and bright eyes, barbecued as only Portugal can provide. Pure and simple - grilled, no herbs, oil or other peccadilloes, just sea salt, natural charcoal and an experienced chef.
Washed down with a bottle of Cartuxa from Evora what better way to usher in the afternoon?

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  • avatar

    Neville Hunt about 2 years ago

    Sounds tasty... has he any leftovers?

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