4 Cooking Tips from Jean-Georges Vongerichten
Cut the clove in half. With the butt of your hand against the flat of the knife, smash each half. Then use the blade to finely chop.
Forget adding extra oil: If you dust the fish's skin very lightly with flour, it will never stick to the grill.
Take the whole fruit, cut it in half along the stem, then cut both halves into three wedges, starting your cut on either side of the stem. You'll wind up with six perfect wedges.
In a blender, place a handful of seeded hot chilies—habanero, jalapeño, Thai bird; add half a clove of chopped garlic, two pinches of salt, a pinch of sugar, and enough vinegar to blend the mixture into a liquid. Once it's blended until smooth, let the mixture sit out to ferment at room temperature for 12 hours, then refrigerate.