Stories of the Team Chef (Number One)

As part of my duties here in Nicaragua, I have assumed the responsibility of being the team chef. Soooo, from time to time I will be uploading my off-the-cuff recipes. That said, here is today’s lunch, Filete de Pescado a la Hansen:

What you need (for four-ish people):

  • Two fillets of some kind of white fish
  • Cream
  • Capers
  • Scallions
  • Mushrooms (button, I guess)
  • Garlic
  • Salt
  • Pepper
  • Butter
  • Flour
  • Rice


  • Put some salt and pepper on both sides of the fish
  • Heat a bunch of butter up in a pan
  • Cook the fish at medium-high heat for about four minutes per side
  • Remove the fish and set aside
  • Put some minced garlic in the pan and saute it
  • Toss a bit of flour in the pan to thicken up the butter
  • Lower the heat to medium-low
  • Put some sliced mushrooms in the pan
  • Almost immediately after that, put a decent amount of cream, some sliced scallions and a small handful of capers in the pan.
  • Heat the mixture up a reasonable amount, but don’t burn it!
  • Remove from the heat and pour over the fish.
  • If you made rice, use the rest of the sauce on the rice like a curry
  • Enjoy!

This is a good meal to have if you feel like having a hunk of lead in your belly that will keep you filled for many hours.

-Richard Hansen