Chef and fish purveyor Mike Holtham cooks his fluke this way at home, and says all that’s needed as an accompaniment is a tomato or leafy green garden salad.
Claire made the dish with canned tomatillos and frozen bass (she was upset), which she cooked in the oven. When Steven makes her dish, he chars the salsa ingredients on the coals and cooks the fish on the grill.
Claire unpacked the grocery bags and the menu began to take shape. She’d whirl the smoked clams and mussels with mascarpone cheese in the food processor to make a dip to eat by the fire.
This simple Italian method works with nearly any freshly caught Island fish as an appetizer or first course. Try the farmer’s market to hunt down garlic scapes – curly green garlic stalks – or substitute chives or scallions.
This light, colorful, and cool salad with slices of seared fresh tuna has a citrus dressing – very easy for a summer night. Slice the radishes and celery almost razor thin for an elegant look.
