Go Fish

Roast white fish with lemon and capers, or blacken it and pair it with a pile of grits.

View in browser|nytimes.com Continue reading the main story September 18, 2021 Julia Gartland for The New York Times Go Fish It's a fine weekend for fish. Allow our two most popular recipes to steer you in the right direction: Danielle Alvarez's roasted lemony fish with brown butter, capers and nori (above), adapted by Melissa Clark, is a stellar option, as is Vallery Lomas's blackened fish with quick grits. If those aren't your speed, could we interest you in a tortizza, à la Eric Kim? For more ideas, fish around and find the perfect recipe in this weekly collection. Continue reading the main story ADVERTISEMENT Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Blackened Fish With Quick Grits By Vallery Lomas 25 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Tortizzas By Eric Kim 15 minutes Makes 4 servings Julia Gartland for The New York Times. Food Stylist: Barrett Washburne. Roasted Lemony Fish With Brown Butter, Capers and Nori Recipe from Danielle Alvarez Adapted by Melissa Clark 30 minutes Makes 6 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Breakfast Burritos By Yewande Komolafe 20 minutes Makes 4 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018