Here, Fishy

There's probably nothing more rewarding than cooking food that you caught or grew yourself. It's a primal thing. Food just tastes better that way.

In yesterday's New York Times Magazine, Pete Wells recounts his failed attempts to help his son Dexter catch a fish for the fam to eat. The fishing efforts may have come up short, but the recipe doesn't.

Fish With Grilled Salsa Verde

2 pounds filleted mackerel, bluefish or other oily fish, cut into 4 pieces

1/8 teaspoon cayenne


1 pound tomatillos, husked

1 jalapeno

1 small or 1/2 large red onion, sliced -inch thick

1/2 to 3/4 cup chopped cilantro

Canola or olive oil, for the grill.

Read the article and get the preparation instructions here.

Photo: Tony Cenicola/The New York Times

Stylist: Molly Rundberg

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