July 2020

Adapting a technique we learned in Barbados, grilled mahi mahi gets a flavor boost by saucing it twice — first with a bright lime and brown sugar rub before grilling, and then a fiery but fruity habanero sauce afterward. 

You can substitute swordfish or halibut, but if the pieces are thicker than 1 inch, they will take slightly longer to cook. If the fish you purchase was previously frozen or seems particularly wet, refrigerate it on a paper towel-lined plate for a few hours before marinating. This will remove excess liquid that will otherwise prevent the fish from browning.

Roasting is a simple and quick way to produce Brussels sprouts that are well-caramelized on the outside and tender on the inside. To ensure we achieved this balance, we started out roasting the “tiny cabbages,” covered, with a little bit of water. This created a steamy environment, which cooked the vegetable through. We then removed the foil and allowed the exterior to dry out and caramelize.

For grilled onions that could stand on their own as a side dish, we started with halved onions. Cutting them from pole to pole rather than through the equator helped keep them intact. Grilling the onions directly over the flame until very dark ensured that they had sufficient chargrilled flavor; we then steamed them in a covered disposable pan so they would cook through evenly, turning buttery soft. Leaving the skins on kept the bottoms of the onions from burning but still allowed for plenty of caramelization.