grilled mackerel, salsa; grilled pattypan, wood sorrel


This meal tasted at least as good as it looks in this picture.

  • four 3- to 4-ounce Spanish mackerel fillets from Blue Moon Fish Company, washed, dried, brushed with olive oil, seasoned with salt and pepper, pan grilled over high heat for six or seven minutes, transferred to plates and completed with a salsa of cut tomatoes (golden grape Florida tomatoes from Eataly and Maine cherry ‘cocktail’ tomatoes from Whole Foods) which were tossed with olive oil, washed and drained salted capers, some finely-sliced fresh garlic from Lucky Dog Organic, lemon juice, salt, and pepper
  • two small white Patty Pan squash from Keith’s Farm, sliced horizontally, tossed with olive oil, lemon juice, chopped fresh garlic from Lucky Dog Organic, salt, and pepper, then pan grilled for about six minutes, added to the plates with the mackerel, and sprinkled with wood sorrel leaves from Bodhitree Farm
  • the wine was a Spanish white, Naia D.O. Rueda 2014, from Verdejo old vines
  • the music was Richard Strauss’s ‘Ein Heldenleben’, with Bernard Haitink conducting the Chicago Symphony Orchestra [I can never separate the sound from “The Big Story,” a 1940s Friday night radio drama about heroic newspaper reporters]