Tuesday, June 24, 2008
Escolar is surfacing everywhere. Nick Macioge is making it into his special white tuna roll at Fin in Lenox, Massachusetts. But the best thing about this roll is not the fish, it is the jalapeño salsa. Minced peppers, onions, lemon, lime and olive oil. According to Nick, the key to controlling the burn is to use peppers with uncracked skins. Next time I will try it on tuna tuna.