The Small Town Chef

Pistachio Pilaf, Roasted Red Pepper Sauce, Blistered Tomato–Olive Relish & Lemon Basil Once again, my sister-in-law showed up with fresh fish from our local farmers market, where she works. Every so often, the fishmonger has some extra fresh seafood at the end of the weekend. Through a bit of good fortune, some of it finds its way into my kitchen. That’s how the tilapia for my Tilapia Piccata with Scampi Rice landed here—and this time, it was about three pounds of beautiful Spanish mackerel fillets with the skin still intact. I instantly went to the Mediterranean. More specifically, the Spanish Mediterranean. Mackerel is a rich, flavorful fish that can stand up to fire, garlic, olives, capers, ripe tomatoes and the sweetness of roasted peppers. I had garden tomatoes ready to use, plenty of Mediterranean staples in the pantry and a bag of pistachios that gave me an idea for the rice. A short time later, voilà—dinner was on the table. The mackerel wen...

Fast flavor for fish, shrimp, and anything that swims. When it comes to seafood, people always think marinade first—but dry rubs? They’re quicker, bolder, and often even better. Rubs bring instant flavor without the risk of over-marinating delicate proteins like shrimp or white fish. Just pat dry, coat, and cook. Done.   These three rubs are built for shrimp, salmon, cod, scallops—whatever you've got. They’re global in vibe and dead simple to pull off. You can grill, roast, sear, or even broil with them. Let’s dive in. 🌴 1. Caribbean Citrus-Spice Rub (Great on Shrimp or Salmon) Bright, warm, and zippy—this one’s like a Caribbean breeze in rub form. The citrus zest cuts through rich seafood, while warm spices and a little heat round things out. Think beach cookout vibes.   What’s in it: 1 tbsp brown sugar 2 tsp ground allspice 2 tsp smoked paprika 1 tsp garlic powder 1 tsp kosher salt 1 tsp ground coriander 1 tsp lime zest (or lemon) ½ tsp cayenne (adjust to taste) Optional: p...