Claire made the dish with canned tomatillos and frozen bass (she was upset), which she cooked in the oven. When Steven makes her dish, he chars the salsa ingredients on the coals and cooks the fish on the grill.
Inspired by cookbook author Susie Middleton of West Tisbury, who starts her chicken breast-side down, I came up with this recipe that combines my favorite salting technique with Susie’s cooking method.
This recipe is adapted from one by Marcella Hazan. The salmon is diced, mixed with some Italian seasonings, mounded into a scooped-out tomato, and baked.