Pan-Seared Mackerel With Sweet Peppers and Thyme

Pan-Seared Mackerel With Sweet Peppers and Thyme

Pan-Seared Mackerel With Sweet Peppers and Thyme


Season mackerel with salt, black pepper and paprika. Let fillets rest at room temperature while preparing vegetables.

Set a large skillet over medium heat and add 5 tablespoons oil. Then add leeks, carrots, bell peppers and thyme, cooking them until they soften, about 10 to 12 minutes. Add garlic, stirring gently, and cook for 2 minutes more. Add wine and cook until most of liquid has evaporated, about 7 minutes. Season to taste with more salt, pepper and sherry vinegar, then transfer to one side of a serving platter.

Wipe the skillet with a paper towel, add remaining oil, and set over high heat. When oil is hot, add mackerel in one layer, skin side down. Cook for 3 minutes, then flip and cook for 1 to 2 minutes longer, until fish is cooked through. Add fillets to platter and spoon vegetables on top of fish.


  • 1 ¼ pounds mackerel fillets

  • ½ teaspoon kosher salt, more for seasoning

  • ½ teaspoon black pepper, more for seasoning

  • ½ teaspoon sweet paprika

  • 6 tablespoons extra virgin olive oil, more as needed

  • 2 leeks, white and light green parts only, thinly sliced

  • 2 carrots, peeled and thinly sliced into rounds

  • 1 small red bell pepper, thinly sliced

  • 1 small orange or yellow bell pepper, thinly sliced

  • 5 large thyme sprigs

  • 3 garlic cloves, minced

  • ½ cup dry rosé or white wine

  • ½ teaspoon sherry vinegar, more to taste


Sole Meunière

Sole Meunière

Sole Meunière


Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.

Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.

In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.

Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.


  • ½ cup all-purpose flour

  • 6 4-ounce skinless, boneless sole or other thin fish fillets, patted dry

  • Kosher salt, to taste

  • Freshly ground white or black pepper, to taste

  • 4 tablespoons clarified butter

  • 4 tablespoons unsalted butter, diced, at room temperature

  • 3 tablespoons minced parsley

  • 1 lemon, cut into wedges, for serving


Whole Roasted Squid With Tomatillo Salsa

Whole Roasted Squid With Tomatillo Salsa

Whole Roasted Squid With Tomatillo Salsa


Make the salsa: Put the tomatillos, jalapeño, cilantro, salt and lime juice in a food processor or blender. Pulse until all components come together to make a rough purée. Transfer salsa to a serving dish.

Wash potatoes, put in a small pot, cover with 1 inch of water, add a teaspoon of salt and cook at a brisk simmer, covered, over medium heat for 10 to 15 minutes. When done, drain and set aside until cool enough to handle, then cut in half with a small sharp knife (leave skins on).

Meanwhile, roast the poblanos: Place whole chiles directly on flames of a full-blast stovetop burner, turning with tongs frequently until blackened and blistered all over. Alternatively, blacken chiles on a sheet pan as close to broiler as possible or on a grill over coals. Set aside to cool on a plate (do not wrap in plastic film — you want the chile flesh to stay firm).

To clean poblanos, wipe off their charred skin with paper towels or the back of a knife. Do not rinse; a few bits of char is O.K. Cut chiles lengthwise in half and scrape out seed and veins with knife. Cut chiles lengthwise into 3/8-inch-wide strips and set aside.

Heat oven to 450 degrees. Rinse squid and drain well. Pat dry on layers of paper towel or cloth kitchen towel. Transfer squid bodies to a sheet pan in one layer. Arrange tentacles on a smaller baking sheet. Season bodies generously on both sides with salt and pepper, and season tentacles. Drizzle 2 tablespoons olive oil evenly over squid bodies and 1 tablespoon olive oil over tentacles. Place baking sheets in oven and roast until bodies have puffed and tentacles have firmed, about 6 to 8 minutes. (Alternatively, cook squid in batches in a cast-iron pan over high heat or on a grill over coals.)

To assemble the room-temperature salad, arrange potatoes on a large platter. Distribute the squid over potatoes, then scatter poblano strips, avocado, sliced onion and cherry tomatoes over squid. Sprinkle lightly with salt and drizzle with a little more olive oil, if desired. Add cilantro sprigs and jalapeño slices, if using, and garnish with lime wedges. Serve the salsa at the table, to be spooned over each serving, and warm tortillas, if desired.



  • ¾ pound tomatillos, husks removed, halved or quartered (about 3 cups)

  • 1 jalapeño, halved lengthwise, then cut in large chunks

  • 2 cups roughly chopped cilantroleaves and tender stems, packed

  • ½ teaspoon salt

  • 2 tablespoons lime juice


  • 1 ½ pounds very small boiling potatoes

  • Salt and pepper

  • 4 large poblano chiles

  • 2 pounds cleaned small squid

  • 3 tablespoons extra-virgin olive oil, more as necessary

  • 3 medium avocados, cut into thick slices or chunks

  • 1 medium red onion, thinly sliced

  • ½ pound cherry tomatoes, halved

  • Cilantro sprigs, for garnish (optional)

  • Thinly sliced jalapeño, for garnish (optional)

  • Lime wedges, for serving

  • Warm corn tortillas, for serving (optional)


Fish With Shiitakes

Fish With Shiitakes

Fish With Shiitakes


Heat oven to 175 degrees. Place chicken stock in a wok or skillet, and bring to a simmer. Cut fish into pieces about 3 inches square, place in stock, and simmer until just cooked, about 5 minutes. Use spatula to transfer to heatproof platter, cover loosely with foil, and place in oven. Drain and strain stock, and reserve. Wipe out pan.

Heat peanut oil in pan. Add garlic, ginger and scallions. Sauté briefly, and add mushrooms. Sauté until wilted. Add soy sauce, vinegar and fish sauce. Cook 30 seconds, then add reserved stock. Bring to a simmer. Dissolve cornstarch in 2 tablespoons cold water, and add, stirring. Simmer until sauce has thickened. Add sesame oil.

Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.


  • 2 cups chicken stock

  • 1 ⅓ pounds sea bass or gray sole fillets

  • 2 tablespoons peanut oil

  • 2 cloves garlic, minced

  • 1 tablespoon minced ginger

  • ½ cup chopped scallions

  • 7 ounces shiitake mushrooms, stemmed and sliced

  • 1 tablespoon soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon Vietnamese fish sauce

  • 1 tablespoon cornstarch

  • 2 teaspoons sesame oil

  • 1 tablespoon chopped cilantro