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Fusilli With Pacific Saury
Provided by: Chef Ryutaro Asami
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Pacific saury is big in Japan—especially in autumn, when it comes into season, and home cooks who prize its taste and affordability often salt-grill it whole. Also known as sanma and mackerel pike, the fish is very high in fatty acids and has a flavor akin to sardines or anchovies. At Greenwich Grill, where Japanese chefs integrate Japanese ingredients into Italian and French dishes, it makes a highly plausible appearance in a puttanesca-like pasta.
Ingredients
1 Pacific saury (available at Sunrise Mart through early November)6 ounces fusilli
1 clove garlic, minced
1 dried chili pepper, chopped into large pieces
2 to 3 tablespoons olive oil
1/2 cup portobello and white button mushrooms, chopped
1/2 cup tomato, chopped and salted
2 tablespoons sun-dried tomato, chopped
2 shiso leaves
Extra-virgin olive oil for finishing
1/4 cup pine nuts
1 yuzu, for zest