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.
Serves 4
Chris Fischer
This salad looks especially nice on wide, shallow, square or rectangular white plates.
Susie Middleton
This vibrant, fun-to-assemble, delicious taste of summer bursts with flavor.
Susie Middleton
This salad is a great way to celebrate spring and the arrival of the first Island asparagus.
Susie Middleton
White beans, cherry tomatoes, lemon and olive oil make a classic and delicious pairing for fresh halibut.
April and Michael Levandowski
This dish is best when it’s a bit salty. The saltiness complements the sweetness of the caramelized garlic topping. It’s important to use a high-quality olive oil.
April and Michael Levandowski
For the balsamic glaze, prepared varieties are available at LeRoux stores and gourmet shops, or you can make your own; you’ll find recipes abound on the Internet.
April and Michael Levandowski
Michael, who’s gluten-intolerant, really appreciates this dessert by Injy Lew, a native of France who lives in Oak Bluffs.
April and Michael Levandowski
