Fish Dinner

In no particular style (so far as I can tell) I made this dinner because it was Saturday night, and I felt like it - everything turned out quite nicely, I do think.

Ingredients:
creamy potatoes:
- 4 large potatoes
- 1 medium onion
- 1 dL (1/2 cup) heavy cream
- 2 dL (1 cup) water
- salt, pepper
salad:
- 1/2 head fine frisée lettuce
- 75 g (3 oz) feta cheese
- 4 sun dried tomatoes
- 1 handful pistachio nuts
dressing:
- juice of 1/2 lime
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tsp mustard
- 1 tsp honey
fish:
- olive oil
- salt, pepper, paprika
- Dorado fillets
- 1 leek
- 1 green chilli [1]
- 20 fresh leaves oregano
- juice of 1/2 lime
- 1 tsp honey

The potatoes were sliced, and put in an oven-proof tray together with a sliced onion, salt, and pepper. The cream and the water was poured over and the tray was put in the oven at 200 C (400 F) for at least an hour.

I found fine frisée salad at the store, but less fine frisée (i.e. ordinary) would probably work well too) - it was rinsed, cut roughly, and mixed with crumbled feta cheese, strips of sun dried tomatoes, and a handful of pistachio nuts.

The salad dressing was made simply by stirring all the ingredients together (needs some stirring as not everything mixes naturally).

In large pan a little olive oil was heated, then salt, pepper, and paprika was stirred into it before adding the fillets of dorado (aka mahi-mahi), which were fried for a few minutes on both sides. Pushing the fish towards the side of the pan, the leek and the chilli both cut in long strips was added, then poured over with a mix of honey and lime juice, and finally added coarsely chopped fresh oregano.

[1] The green chillies I buy here are called "Piments Verts" in the store, which tells me no more than what I can see by looking at them: They are green chillies. Trying to correlate them with the chilli types I know, I'd say they are about as thick as jalapeño peppers, about as long as Anaheim peppers - the overall looks of them are most like Anaheim peppers, but in hotness they are much closer to the jalapeño.