This clever recipe from Jerrelle Guy comes with both a secret ingredient and a timesaving twist: She uses fish sauce in the dressing rather than anchovies, and also uses the dressing to coat the fish before it roasts.
Over here at New York Times Cooking, we've been rhapsodizing about fall lately: the apples, the soups, the stews, the roast chickens, the chill in the air, the sweater season of it all.
Make it as a large main-course salad, as it's written, or serve the fish with the green salad on the side and roasted potatoes to fill out the plate.
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