Good morning! Today we have for you:
A new go-to for your white fish
Hello! Mia here, in for Melissa this Sunday. I’m always on the lookout for great recipes that call for white fish fillets, any smart and delicious preparations for cod, fluke, haddock. That’s because I always have some in my freezer. The corner grocery store keeps them stocked in the freezer case, so they’re an easy-to-procure, pretty inexpensive protein (especially when compared with other fish options). I have some New York Times Cooking favorites — fish and lentils with sauce rof; miso-glazed fish; tomato-poached fish with chile oil — and I just know this new roasted fish al pastor recipe is going to join those ranks. “There’s nothing like al pastor,” Paola Briseño-González correctly writes in her recipe, “those juicy, smoky-sweet pork slices lacquered in a bold, tangy sauce packed with chipotle, achiote, garlic, lime and warm spices.” Here, tender white fish fillets swap in for the pork and, slathered in a smoky-citrusy marinade, roast alongside pineapple slices and onion wedges on a single sheet pan. Guacamole and corn tortillas are optional but very encouraged serving partners, though I’m tempted to pile this excellent fish on top of rice and beans for a super bright bowl dinner. Featured Recipe Roasted Fish Al PastorQuality kitchen timeStuffed shells: Stuffed shells are one of those dishes that I adored as a kid but, for whatever reason, don’t make that often as an adult. I should fix that, and Ali Slagle’s basic-in-the-best-way recipe is here to help with its simple from-scratch tomato sauce and fluffy ricotta filling. I’d serve this with a lemony kale salad or a crunchy cabbage Caesar. Roasted chicken and zucchini with caper-basil vinaigrette: This is 1. a Yotam Ottolenghi recipe that 2. combines roast chicken with summer’s most abundant crop and 3. has a caper-basil vinaigrette. Sold. Oatmeal cottage cheese pancakes: I am a pancake person, but my husband is not. He is, however, an oatmeal and cottage cheese person, so I’m thinking Naz Deravian’s protein-packed, gluten-free, soft-bellied pancakes will be a very delicious middle ground. (Don’t forget to let that pancake batter rest before ladling it into your hot skillet.) For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started.
Reading and eatingI recently finished Asako Yuzuki’s “Butter,” a thriller based on a real-life case of a Tokyo woman accused of murdering men she seduced with her cooking. (The Times’s Sarah Lyall writes about the book here.) Come for that extremely enticing plotline, stay for Yuzuki’s absolutely incredible descriptions of food, namely of perfect, freshly cooked rice topped with a pat of cold butter and drops of soy sauce.
Thanks for reading!
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