Friends and Fish

I spent the last few days in New Jersey and New York, visiting first a friend from high school who is now studying German literature at Princeton, then two friends from college who recently got engaged and are now living together in NYC, and finally having dinner at the home of a friend I met in Boston not longer after I graduated but who now lives in NYC as well.

When visiting Mike at Princeton, I also got to have dinner with him and his girlfriend, whom I’d never met, at a fantastic seafood restaurant called the Blue Point Grille. I honestly can’t remember the last time I enjoyed a meal so much. We had grilled octopus and Thai coconut shrimp appetizers which were both delicious, and then I had an Arctic Char so tender that it literally melted in my mouth.

But it was really the company that made the meal. I’d never met his current girlfriend, and frankly I didn’t much care for the last three people Mike dated. But this woman was really lovely: charming, intelligent, a great conversationalist (even though English isn’t her first language), and most importantly, very happy to be with Mike. It is quite nice to know that he is in good hands.

Similarly, there is something very special about seeing Jen and Logan, two of my best friends, in love and preparing for marriage. It’s kind of like watching lesbian porn- I think they both have great taste!

I don’t know the third couple, Darren and Sukaina, as well as the rest, but they are great hosts and I’ve always had a lot of fun with them. In particular, Sukaina is an amazing cook and on this particular evening, prepared a delectable Indian dish called Salmon in Banana Leaves. She’s been kind enough to let me share to recipe, which she tells is from a book called 30 Minute Indian:

a large bunch of fresh cilantro, coarsely chopped

3 tbsp. chopped mint leaves

2 garlic cloves, crushed

1 tsp. grated fresh ginger

4 fresh red chilies, chopped

2 tsp. ground cumin

1 tsp. ground coriander

2 tsp. soft brown sugar

2 tbsp. lime juice

½ cup coconut milk

4 thick salmon fillets, skinned

4 squares of banana leaf (each approximately 12 x 12 inches)

sea salt and pepper

Tip: you can substitute banana leaf with parchment paper

one Place the chopped coriander, mint, garlic, ginger, chilies, cumin, ground coriander, sugar, lime juice, and coconut milk in food processor and blend until fairly smooth. Season with salt and pepper and set aside.

two Place each salmon fillet on a square of banana leaf and spoon some of the herb and spice mixture over it. Carefully cover the fish with the leaf to make a neat parcel and secure with wooden skewers.

three Place the parcels on a large baking sheet and bake in a preheated oven, 400 degree F, for 15 minutes.

four Remove the parcels from the oven, place on a serving plate, and open the packages on the table.