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April 2, 2026 
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Good morning! Today we have for you:
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| Rick Martínez’s salpicón de pescado (spicy citrus-marinated fish). Mark Weinberg for The New York Times. Food Stylist: Michelle Gatton. |
The spicy citrus-marinated fish I did know I needed
Hello there. I’ve been staring for minutes at this colorful, enticing image of Rick Martínez’s salpicón de pescado (spicy citrus-marinated fish), completely dazzled by the mix of quick-roasted fish, pico de gallo and creamy avocado. I can’t think of anything to say beyond, “I need this, and I need it now.” So I’ll pass it to you, the readers:
“This was absolutely delicious and easy to make. I used snapper and erred on the side of slightly undercooked. The citrus juices in the sauce blend really nicely with the fish. SO GOOD!” |
“I was expecting to be underwhelmed because white fish can be really boring but this was incredible.” |
“This was so delicious! I served it with flour tortillas and yellow rice, avocado and sour cream on the side. Even better for lunch the next day as a rice bowl!” |
There you have it. Now if you’ll excuse me, I need to rustle up this dish, a pile of tostadas and a margarita.
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More Rick Martínez Must-Makes |
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A little pantry spring cleaning
For that can of white beans: Kristina Felix’s green curry beans and greens. This quick recipe also uses a 15-ounce can of coconut milk and half a cup of green curry paste, if you have those hanging out in the pantry as well. Ginger, basil and baby spinach add freshness and springtime vibes.
For that tube of harissa paste: Melissa Clark’s roasted carrots with harissa vinaigrette, adapted from Hillary Sterling’s recipe. Roasted carrots — those cheap, lovable roots — tossed in a citrus-kissed, red-winy harissa vinaigrette? Yes, please. You can use the nifty scaling feature in our New York Times Cooking app to adjust the recipe for fewer servings, but I want leftovers for topping toast and grain bowls throughout the week.
For that package of pasta (and tin of sardines): Ali Slagle’s spaghetti with arugula and sardines. I love making this minimalist pasta with sardines packed in olive oil with chiles for an extra spicy kick, and I’ll sometimes add chopped walnuts or almonds to finish for a bit of crunch.
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And before you go
My love of carrot cake is matched only by my dislike of grating carrots. (Or grating anything, really. My knuckles are wincing as I type this.) So I’ll be making this bolo de cenoura, Yewande Komolafe’s take on a carrot cake often found in Portuguese and Brazilian bakeries. The batter — carrots and all! — is made in a blender or a food processor, and that shiny brigadeiro topping is a simple mix of sweetened condensed milk, cocoa powder and a touch of salt.
Thanks for reading!
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