Into the sizzling pan of bluefish fresh from the Bay
he pours Marsala to his own secret measure,
a spoon of hoisin, pinch of blackening,
a touch of bouillon, brown sugar.
He shakes the pan, peering into it,
then covers it, lowers the heat
and turns his back, to dress salad, slice bread.
We honor him with our hunger.
Someone asks for the recipe.
This and that, he says. I know
we’ll never taste fish quite this way again.
Next time maybe lemon juice, dill, olive oil
and garlic; another, white wine, tarragon
and that bouillon again. Herb garden
out the window, spices on the shelf,
condiments in the fridge:
alchemy every night.
Sharon Dunn is the author of An Island in Time: Exploring Bound Brook Island, Its Land & People, Its Past & Present
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