New York Times columnist Mark Bittman last week published a recipe for red snapper (listed as “avoid” by the Monterey Bay Aquarium’s Seafood Watch program) and was quite rightly called out by avenging Grist author Tom Philpott. Philpott was, I would contend, overly generous toward Bittman, who described the posting of a red snapper recipe […]
Catfish Veracruz. Preparation time: 10 minutes Shopping: none. We made this dish the night before so I had leftover sauce as well as two leftover raw catfish fillets. Still, making this unusual sauce with tomatoes, olives, capers, cinnamon and cloves–a Mexican classic–does not take terribly long. I found I had most of the ingredients already […]
There is a world of difference between a true chowder and the soupy, flour-thickened stuff you find in the run-of-the-mill seafood restaurant. My own ideal chowder would recreate what I imagine was a simple, one-pot meal constructed by the fisherman while he was out on the cold, cold waters of the Atlantic, waiting to pull […]
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