It looks as good as it tasted. Mackerel is a super fish, and if the recipe chosen works with its singular qualities, there’s almost nothing better. This recipe is one of my favorites, and in fact so favorited that it’s almost my only one. And the fillets looked great throughout, from the moment I spied them inside the fisher’s bucket …
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crab cakes with a spicy salsa; arugula-radish-fennel salad
It’s the perfect fast food. And you can enjoy it in the comfort of your own home, especially when Dolores, the wife of the fisherman Phil Karlin, has made the crab cakes. two crab cakes from PE & DD Seafood (crab, egg, flour, red & green peppers, garlic, salt, pepper, breadcrumbs, mayonnaise, milk, celery, and parsley), …
tomato and chevre; veal with sage, fennel, lemon; peppers
It was almost an insalata caprese, but instead of a mozzarella, the cheese was a local fresh chevre (from a small producer I’ve enjoyed supporting since their fantastic goat milk cheeses first arrived at the Union Square Greenmarket around 10 years ago). And it was almost a pork chop, except the meat wasn’t pork but local …
marinated breaded grilled swordfish, micro cress; mustards
The swordfish itself, plus the recipe of course, and, yeah, my modest part (which was just taking it off the grill at the right moment) came together beautifully. And then there was this incredibly good mustard. I had picked it because it would be quick and easy on a night when I didn’t have much …
bluefish baked ‘Greek style’; okra sautéed with habanada
I’ve now prepared this dish twice, and last night it was at least as delicious as the first time. There is a lot going on in it, but I’ve become convinced that bluefish was made to be richly accompanied: It’s not like this strong fish is likely to be easily overwhelmed by anything, even this combination of tomato, onion, …
gray sole, ‘tomato butter’; cavalo nero; super new cheese
The gray sole, whose name is almost always spelled elsewhere in the English-speaking world, ‘grey sole’, is a beautiful fish, delicate and mild in flavor. “It’s barely even fish” is a description I just came across on a site advising people new to cooking or eating fish. It also had a very gentle, I’ll even say ‘perfect’, texture …
black sea bass, parsley, fennel, habanada, lemon; collards
I’ve only myself to blame for not being more creative more often. Much of the time I start dinner so late there’s not enough time left to think about or execute a new plan for familiar ingredients. This was one of those times, but fortunately I had other items on hand to make a familiar entrée at least a …
marinated swordfish, with micro radish; cauliflower, tomato
There was an appetizer (insalata Caprese) , and there was excellent cheese after, both very good, but the, really extraordinary part of this meal was the main course – including a great Spanish wine. one swordfish steak (12 ounces) from P.E. & D. D. Seafood, in the Union Square Greenmarket, carefully cut into 2 equal portions, marinated …
basil-stuffed scallops; tomato; haricots verts, fennel flower
I spotted the largest scallops I’d seen in a long time at the Greenmarket on Wednesday, so I jumped on them. Because I had more time to prepare dinner that evening than I normally allow myself, I decided I could go to one of my favorite scallop recipes. It’s only a little more complicated than the very simple one …
marinated, breaded swordfish, dill; chard; heirloom tomato
The swordfish steak was smaller than I would have liked, but the alternatives weighed far more than a pound. More problematic was the pronounced wedge shape of the piece, but I managed to ‘square’ it with the judicious placement of 2 toothpicks. I probably should have cut it crosswise rather than lengthwise for serving, but I was …