I’ve had the pleasure of eating Ben Pollinger’s food several times at Oceana in New York City. He is expert with a piece of fish, and on more than one occasion I would encounter someone else in the restaurant who clearly felt the same way — Paul Newman, who loved a good meal. Pollinger, with the assistance of Connecticut writer Stephanie Lyness, has created the cookbook, School of Fish. You will encounter unusual ingredients in a number of the recipes, which are serious and therefore involve many steps. But we’ve selected a recipe that is delicious and not overly complicated. Still, if you have a weekend and want to do something special with fish, Ben Pollinger’s your guy. Or, you can leaf through this and do what I do — eat at Oceana, the recipient of a Michelin star. — FM
