Tropicalia

It was a perfect day, and they had Marlin at the market, so I made a version of the way I had done it in Costa Rica a couple of years ago. First, a pineapple salsa, with jalapeño, lime, scallion, cilantro, and salt, which sat and marinated while I did the rest. A light rub of cinnamon, chile, and pepper on the fish, and Japanese yams went into the steamer. When the yams were done, I threw the fish in the iron pan to sear. Finished fish rested on a plate while I mashed the yams and cleaned the pan with escarole and ponzu. We drank a 2005 Crios rosé, which I like better than last year’s; it’s drier and less candy-like.

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