Grilled Mackerel with Sicilian Caper-Tomato Salsa
"Give mackerel a chance," begs Michael White. The Spanish fish he imports from Europe is grilled, which makes the skin enticingly crisp, then topped with a refreshing tomato-caper salsa.
Angel Hair Pasta with Squid, Mussels and Zucchini
For wine pairings try a lively, floral northern Italian white.
Crunchy Vegetable Salad with Ricotta Crostini
Michael White's fennel-and-asparagus salad at Convivio uses a variety of herbs, including chervil and lemon balm, but it's equally delightful here made with just basil and tarragon.
Grilled Fish with Artichoke Caponata
To top meaty mahimahi at Marea, Michael White makes a vinegary caponata (a Sicilian relish) with fresh artichoke hearts, not the traditional tomatoes and eggplant. Trimming artichokes can be time-consuming, so buy marinated artichoke hearts from the grocery store instead.
Orecchiette with Sausage and Chicory
At Alto, Michael White uses dandelion greens to give his slightly spicy sausage pasta a bitter edge, but chicory or escarole makes a great stand-in.