Cooking Without Borders by Anita Lo

Author:Anita Lo
Language: eng
Format: epub
Publisher: Stewart, Tabori & Chang
Published: 2011-09-06T04:00:00+00:00

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While the larger chickpeas benefit from a quick blanch, the little dark-green ones are best enjoyed raw. Yes, of course you can substitute the canned variety; you will still eat well. But I think you’re better off making a different Spanish mackerel dish such as the ones on this page. You can easily swap that fish for another variety. I chose the white-fleshed Spanish mackerel for its firmer, steakier texture, which is the essential trait—fattiness, too—since the sauce has such bold flavors: the sweetness of orange, the bracing tartness of lemon, and the saltiness of anchovies. Swordfish, for example, would be a good option, but it’s more expensive and its status on the overfished list remains uncertain (it was banned for a few years, although some say it’s alright now, at least for American eaters).

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