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 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