mackerel, tomato-caper-lemon-fennel salsa; turnip greens


This dish has appeared here a number of times already.  Although we both like it very much as it is, this time I tried to introduce a new element. It didn’t really work.

  • seven 2 to 3-ounce mackerel fillets from Pura Vida Seafood, washed, dried, brushed with olive oil, seasoned with salt and pepper, pan grilled over high heat for 6 or 7 minutes, turning once, removed and completed with a salsa consisting of halved Backyard Farms Maine ‘cocktail tomatoes’ from Whole Foods tossed with olive oil, wild brined capers which had been rinsed and drained, juice from a strange large, heavily-seeded lemon grown by Fantastic Gardens of Long Island, salt, and pepper, sprinkled with ‘micro fennel’ (sprouts) from Alewife Farm. [in fact, I think the subtlety of the cut fennel sprouts was somewhat lost in the intensity of this strong-flavored fish]
  • about a quarter of a pound of turnip greens from Alewife Farm, wilted in olive oil along with two garlic cloves from Whole Foods which had been lightly-browned in the oil just before
  • the wine was a Spanish (Rioja) white, Monopole Cune white Rioja wine 2014
  • the music was chamber works by Aulis Sallinen, on this album, those which had not been heard the night before, again performed by the Sinfonia Finlandia, and the Jyväskylä Sinfonia Wind Quintet