At New York City’s Hemlock, seasonal vegetables—done creatively—take top billing, with proteins providing mere support. Take this summery grilled bluefish dish, which proffers a unique presentation of turnips. “We like to use each vegetable in multiple ways and the mustard flavor in turnip tops really mellows and turns sweet when grilled,” says chef Diego Moya. “The bottoms are peppery and sweet and look great on top of the crispy skinned fish.”
Check out three of Moya’s go-to grill recipes for warm summer nights.