Serve with a salad of arugula greens dressed with lemon and olive oil. From Todd Gray, executive chef and co-owner of Equinox restaurant in downtown Washington. Ingredients 2pounds Spanish mackerel ...

The powerful flavors in this tartare — often an appetizer at Queen St. Bar & Grill — come together in something like an exercise in restrained extremism. Mackerel is sometimes considered a “fishy” ...