Bill grilled up some delicious mako shark from Paula’s Seafood on Main. According to my handy-dandy Seafood Watch app: while “most shark populations worldwide are at historically low levels due to serious overfishing”, wild-caught mako is a “Good Alternative”. Ask before you buy.
He made a pea/dill sauce for the grilled fish and we cooked up a mess of collard greens in a sauté of onions and diced pepperoni. The pepperoni is Applegate Farms “humanely raised, antibiotic free” (from the Co-Op). All veggies were organic.
