Last Thursday’s “Catch of the Day” from the Machaca was local scup, known as porgie further South or sea bream in high-end restaurants. Plenty of scup right now– you’ll see them again. Jack Wilson, who works with Capt. Willy Hatch, will fillet the fish as you wish, skin off/skin …
Spanking fresh bluefish is often available from the Machaca. For this week’s sandwich, we’re giving the fish a hint of smoke and pairing it with summer corn. Corn salad, enough for 2 sandwiches: 1 ear of fresh corn squeeze of lime juice 1Tbs. sliced scallion …
Fresh cod with Ginger-scallion sauce One pound of fresh fish Half bunch of scallions, cut into 1/4’ slices at the white end and going up to 2’ for the green 2-3 inch chunk of ginger root, grated 3 Tablespoons olive oil 2 tablespoons butter One …