When my cooking isn’t mock-Maharashtrian it’s often mock Sicilian (vaguely the heritage of my wife’s family). Steelhead trout encrusted with Sicilian red pepper flakes and coarse salt, panfried in olive oil and showered with previously caramelized fennel, shallots and thin slices of orange. Hake, panfried on one side, then broiled under a pecorino-parsley-panko (not the most Sicilian of breadcrumbs, but I’m mock-). Duck-fat roasted potaoes – I’m told there are ducks in Sicily.
All fish from Cape Ann.
