Grilled fish in coconut-cilantro broth

This is a popular dish at Casa Isleña because it's light and fresh, salty and sweet and spicy. The fish must be fresh: I've used dorado, yellowfin tuna, king mackerel, wahoo, swordfish. I've served it with basmati rice, turkish pilaf, or just in a bowl with toasted baguette and the broth. It doesn't matter much …

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Notes of a Papaya Thief

Welcome After many years of debate, travel, lost and found-ness, thousands of dollars spent in restaurants across the world, stints at scores of restaurants from busboy to server, prep to line cook, and finally co-owner and chef of a small restaurant in Puerto Rico, I’ve decided to try to write about it all. But where …