Tear Here for Dinner
It’s an odd thing to get fish by mail. But there they lay, nestled between ice packs the size of paving stones, six beautiful fillets of Acadian redfish from the high-end supplier Sea to Table. They came with tiny bottles of soy sauce and rice wine vinegar, exactly two pats of butter, and a half-dozen other ingredients that go into miso rice with roasted redfish—all delivered overnight by a company called Plated. Inside the box, everything was premeasured but unprepared: Vegetables had been left whole, meats unmarinated. So that night, when dinner landed on my table—and then on my Instagram account—I could honestly brag that I cooked it from scratch.
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