This is a simple recipe if you have a food processor. The chef says any white fish will do, but we recommend trying some pickerel fillets in this recipe.
Melissa Clark for the New York Times shows how to roast a fish. Her fish monger gave her a black sea bass which have been expanding their range northward in the Northeast. Good choice of fish because of its white flesh and good size. Melissa shares some clever fish cooking tricks, and now we want to put crispy wild mushrooms on everything (yum). The fish looks great and we can’t wait to try it with a largemouth bass or a even a big pickerel.
A piece from the New York Times about eating raw mulle. Apparently a yearly tradition for many in Egypt.