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Pan-Roasted Mackerel

October 13, 2010

Mackerel rising from a sea of cockles.

Rising from a savory-sweet lemongrass broth, this beautiful presentation of fresh mackerel is infused with the flavors of Thailand. For each serving, our chefs pan-sear two beautiful fillets, sourced from Boston, to create a delicate golden-brown crust. Holding the fillets aloft are fresh cockles poached in the broth, along with edamame and radish sprouts. The flavors work in perfect harmony, with the citrusy tang of the broth complementing the briny cockles and delicately bitter sprouts.

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